1/2tsppickling spiceIf you don't have pickling spice use mustard seeds
Slice the cucumbers in half lengthwise and scoop out the seeds with a teaspoon. Discard the seeds.
Finely chop the cucumbers into dice of approximately 1 cm.
Deseed the red pepper and dice finely.
Peel and finely chop the onion.
Place all the vegetables in a large non-metallic bowl and add the salt, mix the salt though the vegetables. Cover with a tea towel or cling film and leave for at least 2 hours or overnight.
When you remove the cover you will see that there is now a pool of liquid. Drain the vegetables in a colander, rinse with cold water, then place them into a tea towel and twist to squeeze out all the excess water.
Sterilise the jars by washing, rinsing and placing in the oven at 110C for 20 minutes.
Roughly crush the whole spices in a mortar and pestle or in a bowl with the end of a rolling pin, or in a spice grinder. Add the turmeric and the cornflour and mix.
Put the vinegar and sugar into a large pan and heat gently until the sugar has dissolved, then bring to the boil.
Add two tablespoons of the hot vinegar to the spices and cornflour and blend together
Add the vegetables to the vinegar and sugar and bring back to the boil. Then add the spice and cornflour mix and cook for 3 minutes stirring.
Ladle into the sterilised jars. Leave for 6 weeks to mature before using.
Once you have added the spice and cornflour mixture, be careful that the mixture does not stick to the bottom on the pan. If it seems to thick add a little more vinegar.