Bread And Butter Pickle Recipe

• 750 gm pickling cucumbers
• 25 gm onions sliced 5mm thick
• 375 gm red or possibly yellow peppers sliced 5mm thick
• 3 Tbsp. salt
• 1 lt cider white wine or possibly malt vinegar
• 500 gm light soft brown sugar
• 2 tsp grnd turmeric
• 1 Tbsp. mustard seeds
• 2 tsp dill seeds

1. Put the cucumbers in a bowl and pour boiling water over them.
2. Drain refresh under cool water and drain again.
3. Slice into 1cm thick pcs.
4. Put the cucumbers sliced onions and peppers in a large glass bowl and sprinkle with the salt.
5. Mix well then cover the bowl with a clean cloth and leave to stand overnight.
6. The next day drain offthe liquid rinse the vegetables under cool running water and drain thoroughly.
7. Taste a slice of cucumber; if it is too salty cover the vegetables with more cool water and leave to stand for 10 min.
8. Drain rinse and drain again.
9. Put the vinegar sugar grnd turmeric mustard and dill seeds in a preserving pan.
10. Bring to the boil and boil rapidly for 10 min.
11. Add in the liquid removed vegetables return to the boil then remove from the heat.
12. Pack the pickle into warm sterilised jars then seal.
13. The pickle is ready to eat immediately.
14. Makes 2kg

cucumbers, onions, red, salt, white wine, turmeric, mustard seeds, dill seeds

Taken from cookeatshare.com/recipes/bread-and-butter-pickle-91324 (may not work)