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Bread And Butter Pickle

Western.Chefs's picture
Ingredients
  Cucumbers 6 Large, cut in to chunks
  Onions 1 1⁄2 Pound, peeled and thinly sliced
  Salt 6 Tablespoon
  White distilled vinegar 2 Pint
  Sugar 12 Ounce
  Celery seeds 2 Teaspoon
  Mustard seeds 2 Teaspoon
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Butter

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