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PrintBREAD AND BUTTER PICKLE
Makes :
1 Small Bottle
Preparation Time :
Cooking Time :
Preparation Method :
- Thinly slice the cucumbers, then 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 vinegar, sugar and celery and mustard seeds in a saucepan and heat gently, stirring, until sugar has dissolved.
- Bring to boil and boil for 3 minutes.
- Pack the vegetable slices into pre-heated jars and add enough 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.
INGREDIENTS
- 3 large ridge or smooth-skinned cucumbers
- 4 large onions, skinned and sliced
- Salt to taste
- 50 ml distilled white vinegar 150g sugar
- 5 ml celery seeds
- 5 ml black mustard seeds
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