Heritage Bread And Butter Pickle - Pickled Cucumber And Onions

1. 1

   Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt.

2. 2

   Leave for one hour and then drain and rinse thoroughly.

3. 3

   Put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. Then bring it to a rapid boil and boil for 3 minutes.

4. 4

   Pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes.

5. 5

   Seal immediately with sterilised and vinegar proof lids.

6. 6

   Keep in a DARK and COOL storage area for 2 months before using.

7. 7

   Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics.

* Per serving · 4 servings · Values may vary.

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