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Bread and Butter Pickle
Ingredients
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675 gram cucumber, halved lengthways and sliced
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500 gram onions, peeled and sliced
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350 gram (12 ounce) red peppers, deseeded and sliced
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350 gram (12 ounce) yellow peppers, deseeded and sliced
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3 tablespoons Sea Salt
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1 litre (1¾ pint) cider or white wine vinegar
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2 teaspoon Turmeric Powder
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1 tablespoons Yellow Mustard Seeds
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2 teaspoon Fennel Seeds
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450 gram (1 pound) granulated sugar
Key Products
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.
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