Heritage Bread And Butter Pickle - Pickled Cucumber And Onions - cooking recipe

Ingredients

3 large cucumbers, thinly sliced
3 large onions, peeled and thinly sliced
3 tablespoons salt
450 ml distilled malt vinegar
150 g sugar
1 teaspoon celery seed
1 teaspoon mustard seeds

Preparation

Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt.
Leave for one hour and then drain and rinse thoroughly.
Put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. Then bring it to a rapid boil and boil for 3 minutes.
Pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes.
Seal immediately with sterilised and vinegar proof lids.
Keep in a DARK and COOL storage area for 2 months before using.
Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics.