Quick Cucumber Bread And Butter Pickles
|Cucumbers||4 Large, thinly sliced|
|Salt||2 Ounce (50 Gram)|
|Cider vinegar||1 Pint (600 Milliliter)|
|Hot water||5 Fluid Ounce (150 Milliliter)|
|Sugar||30 Milliliter (2 Tablespoon)|
|Mustard seeds||2 Teaspoon|
|Red pepper strips||4|
Arrange the cucumber slices, in layers, in a wide, shallow dish, sprinkling each layer generously with the salt.
Cover and set aside overnight.
Drain, then rinse in cold running water.
Put all the remaining ingredients, except the pepper strips, into a saucepan and bring to the boil.
Simmer for 5 minutes, then add the cucumber.
Bring to the boil again, then remove from the heat.
Transfer the cucumbers to hot, sterilized jars and top with pepper strips.
Pour over enough vinegar mixture to come within 1.25 cm./ 1/2 in.of the top and seal.