1 onion, peeled
80g/3oz white granulated sugar
250ml/8½floz cider vinegar
1 tsp salt
1. Using a mandolin or sharp knife, thinly slice the cucumber and onion into a large bowl. Then pour the sugar, vinegar and salt over the cucumber and onion. Cover with a towel and leave for about 2 hours.
2. Give the cucumber pickle a good stir and leave for 1 hour. Either store in an airtight container or screw top jar in the fridge or bottle in a sterilised jar.