Bread and Butter Pickle
Ingredients
- 3 large cucumbers; thinly sliced
- 4 large onions; sliced
- 3 tablespoons salt
- 450 milliliters distilled malt vinegar
- 150 grams sugar
- 1 teaspoon celery seeds
- 1 teaspoon black mustard seeds
Instructions
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.
