Easy Bread and Butter Pickles

Summary

Yield
Servings
SourceGuardian
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Easy Bread and Butter Pickles

Ingredients

350 g
Cucumber (Washed, thinly sliced - +/- 5 mm)
1
red onion (Medium, halved and very finely sliced)
2 T
sea salt
240
white wine vinegar (!Millilitre )
120
cider vinegar (!Millilitre )
180 g
light brown sugar
1⁄4 t
Ground Cloves
1⁄4 t
ground tumeric
1 T
black mustard seeds

Instructions

Combine the cucumbers and onion in a bowl and sprinkle over the salt. Cover with a clean tea towel and leave in the fridge for at least 3 hours.

Drain and rinse well. Leave to drain, pressing down to remove any excess water.

Combine the vinegar, sugar and spices in a non-reactive stainless steel saucepan. Gently heat, stirring occasionally until the sugar has dissolved.

Add the drained vegetables and bring to the boil. Simmer for about 1 minute.

Remove the vegetables (with a slotted spoon) to a sterilised jar.

Gently simmer the remaining syrup for about 5 minutes until the liquid has slightly reduced.

Pour the liquid over the vegetables in the jam jar.

Cover with a plastic-lined lid.

Notes

NOTES : Ready to eat within a day and will store in the fridge for about 3 weeks.