Pickled cucumbers

16 May 2007


BREAD AND BUTTER CUCUMBERS
5 medium cucumbers cut into 5 mm slices
350g onions, sliced very thinly
green capsicum and red chilli are optional
50g salt
350 ml cider or white wine winegar vinegar
350g sugar
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. They last for months.