Bread and Butter Pickles
Ingredients: 1 kg cucumbers, thinly sliced
500g onions, mainly sliced
1/4 cup salt
Water
Ice cubes
2.5 cups vinegar
3/4 teaspoon celery seeds
3/4 teaspoon brown mustard seeds
3/4 teaspoon turmeric
2 cups sugar
Steps 1 Place cucumbers, onions and salt in a large mixing
bowl. Add enough water and ice cubes to cover. Leave for 3 hours, then
drain, rinse well and drain again. Set aside.
2. Place all the remaining ingredients into a large heavy base saucepan.
Stir over moderate heat until sugar dissolves. Increase the heat and
bring to the boil. Lower the heat and simmer without a lid for 30
minutes or until the mixture is very syrupy.
3 Add the cucumbers and onions to the vinegar syrup and stir until well
combined. Reheat gently but do not boil.
4 Spoon the hot mixture into hot, sterilized jars leaving 1cm head
space. Wipe and close jars. Place a wire rack in the bottom of a large
saucepan. Place jars on the rack, making sure that they do not touch
each other, and fill the pan with water so that it comes at least 5 cm
up the jars. Cover the pan with a lid and bring to the boil, continue to
boil for a further 15 minutes. Remove jars from the pan and allow to
cool. When cool, store in a cold, dark place.
|
