Bread and Butter Pickle

Preparation

• 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.

• 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.

• Add the drained vegetables and bring the mixture back up to the boil. Remove from the heat and pack into large hot sterilised jars.