LOCATION: Recipes >> Preserving >> Bread Butt Pickles 02
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Bread Butt Pickles 02
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Bread and Butter Pickle
3 large cucumbers; thinly sliced
4 large onions; sliced
3 tablespoons salt
450 ml distilled malt vinegar
150 g sugar
1 teaspoon celery seeds
1 teaspoon black mustard seeds
Layer the cucumber and onion slices in a large bowl, sprinkling
each layer with salt. Leave for 1 hour, then drain and rinse well.
Put the vinegar, sugar and celery and mustard seeds in a saucepan
and heat gently, stirring, until the sugar has dissolved. Bring
to the boil and boil for 3 minutes. Pack the vegetable slices into
preheated jars and add enough of the hot vinegar mixture to cover.
Cover immediately with airtight, vinegar-proof tops. This pickle
must be stored in a dark place or the cucumber will lose its colour.
Store for 2 months to mature before eating.
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