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Friday, March 6, 2015

Heritage Bread And Butter Pickle - Pickled Cucumber And Onions

Total Time: 1 hr 10 mins Preparation Time: 1 hr 10 mins

Ingredients

  • 3 large cucumbers, thinly sliced
  • 3 large onions, peeled and thinly sliced
  • 3 tablespoons salt
  • 450 ml distilled malt vinegar
  • 150 g sugar
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seeds

Recipe

  • 1 layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt.
  • 2 leave for one hour and then drain and rinse thoroughly.
  • 3 put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. then bring it to a rapid boil and boil for 3 minutes.
  • 4 pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes.
  • 5 seal immediately with sterilised and vinegar proof lids.
  • 6 keep in a dark and cool storage area for 2 months before using.
  • 7 use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. ideal for picnics.

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