Thanks to Lyn Barwick for this recipe
900g (2lbs) cucumber
2 onions, peeled
1 green pepper
3 tablespoons cooking salt
425ml (15fl oz) cider vinegar
225g (8oz) granulated sugar
2 tablespoons whole mustard seeds
1 teaspoon ground ginger
Slice all the vegetables into thin slices and place in a large china or glass bowl. Sprinkle with the salt and cover with a clean cloth. Leave overnight.
Next day, drain the vegetables into a colander and rinse well under cold running water. Dry well with a clean cloth.
Put the vinegar, sugar and spices in a large pan and heat slowly, stirring frequently until all the sugar has dissolved.
Bring to the boil, then add the vegetables. Simmer gently for 5 minutes only, so that the vegetables keep their bright green colour, then spoon the pickle into hot, sterilized jars. Pour over the remaining vinegar to cover.
Seal tightly and store until required.