Bread And Butter Pickle
|Cucumbers||6 Large, cut in to chunks|
|Onions||1 1⁄2 Pound, peeled and thinly sliced|
|White distilled vinegar||2 Pint|
|Celery seeds||2 Teaspoon|
|Mustard seeds||2 Teaspoon|
This pickle is especially good with English farmhouse Cheddar or Cheshire or cream cheese, wholemeal bread and country butter.
Put the cucumbers, onions and salt in a bowl. Toss and leave to stand for 1 hour. Pour off the brine, rinse well and drain.
Heat the vinegar, sugar and seeds and boil for 3 minutes. Pack the vegetables in jars. Add the hot vinegar mixture to cover and seal at once with vinegar-proof covers. Makes six 450 g (1 lb) jars