Bread and Butter Pickle
Home-produced cucumbers, grown under glass, are available almost all year round, with just a brief gap from November to February. Choose firm, straight cucumbers that have an even colour to make this sharp-flavoured pickle, which is good with simple dishes such as sandwiches or bread and butter - hence its name.
The yield will depend on how tightly the vegetables are packed and the capacity of the jars.
Ingredients
- 3 large ridge or smooth-skinned cucumbers
- 4 large onions skinned and sliced
- 3 tbsp salt
- 3/4 pint distilled white vinegar
- 5 oz sugar
- 1 tsp celery seeds
- 1 tsp black mustard seeds
Instructions
- Thinly slice the cucumbers, then layer the cucumber and onion slices in a large bowl, sprinkling each layer with salt. Leave for 1 hour, then drain and rinse well.
- Put vinegar, sugar and celery and mustard seeds in a saucepan and heat gently, stirring, until sugar has dissolved. Bring to boil and boil for 3 minutes.
- Pack the vegetable slices into pre-heated jars and add enough hot vinegar mixture to cover. Cover immediately with airtight, vinegar-proof tops.
- This pickle must be stored in a dark place or the cucumber will lose its colour. Store for 2 months to mature before eating.
Calories: 230 kcal
Carbohydrates: 51 g
Protein: 3 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 5244 mg
Potassium: 483 mg
Fiber: 4 g
Sugar: 43 g
Vitamin A: 165 IU
Vitamin C: 15 mg
Calcium: 77 mg
Iron: 1 mg