Easy Bread and Butter Pickles
Summary
Description
Easy Bread and Butter Pickles
Ingredients
- 350g cucumber, washed, thinly sliced, about 5 mm
- 1 red onion, halved and very finely sliced
- 2 tablespoon sea salt
- 240 ml white wine vinegar
- 120 ml cider vinegar
- 180g light brown sugar
- 0.25 teaspoon cloves ground
- 0.25 teaspoon tumeric ground
- 1 tablespoon 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
Ready to eat within a day and will store in the fridge for about 3 weeks.
