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.