Cut cuecumbers into wafer thin slices, leaving skin on. Put in a large bowl with onions and scatter salt over the top, pour in enough water to just cover the top, stand for 2 hours then drain well.
While cuecumbers are soaking put the vinegar, chilli, sugar, tumeric and garlic into the saucepan and bring to the boil, turn off heat and leave.
Bring back to the boil and add drained cuecumber and onion to the pot and turn over gently so they are all coated, cover the saucepan and cook for 5 minutes, leave to cool until tepid and put into steralised jars and seal.
