BREAD AND BUTTER CUCUMBERS
5 medium cucumbers cut into 5 mm slices
350g onions, sliced very thinly
green capsicum and red chilli are optional
350 ml cider or white wine winegar vinegar
2 level tablespoons mustard seed
2 level tablespoons celery seed
½ level teaspoon turmeric
¼ level teaspoon cayenne pepper
Slice the cucumbers, onions, capsicums and chilli and place in a bowl, and salt and let stand for 3 hours. Drain, rinse under the cold tap and drain thoroughly. Bring the remaining ingredients to the boil in a stainless steel saucepan and then add the vegetables. Reduce the heat, bring just to the simmer and cook 2 minutes. Pour hot into sterilized jars, making sure the liquid covers the cucumbers and seal.
And here is the finished product. Three jars of cucumber pickles for the fridge.