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Bread and Butter Pickle
Ingredients
10
Servings
makes 6, 450g/ 1lb jars
Bread and Butter Pickle
Ingredients
675 gram cucumber, halved lengthways and sliced
500 gram onions, peeled and sliced
350 gram (12 ounce) red peppers, deseeded and sliced
350 gram (12 ounce) yellow peppers, deseeded and sliced
3 tablespoons Sea Salt
1 litre (1¾ pint) cider or white wine vinegar
2 teaspoon Turmeric Powder
1 tablespoons Yellow Mustard Seeds
2 teaspoon Fennel Seeds
450 gram (1 pound) granulated sugar
COOKING INSTRUCTIONS
- 1 Place the sliced vegetables in a glass bowl and sprinkle with the Salt. Leave for 12 hours or overnight. Strain the vegetables and rinse thoroughly with cold water. Pat them dry with kitchen paper.
- 2 Pour the vinegar into a large stainless steel preserving pan. Add the remaining ingredients and bring up to the boil. Boil the vinegar mixture for 10 minutes.
- 3 Add the drained vegetables and bring the mixture back up to the boil. Remove from the heat and pack into large hot sterilised jars.