Nz bread and butter pickle recipe

This recipe originates from my book:
Ladies a Plate

If you'd like more recipes enjoy it, you can purchase it in the bookshop

• Change to Metric
• Change to Imperial

Ingredients

• 1.5 kg cucumbers*
• 450 g onions
• 2 tablespoons of ocean salt
• 1 litre white-colored wine vinegar
• 400 g caster sugar
• 2 teaspoon white-colored mustard seed
• 1 teaspoon turmeric
• 1 teaspoon peppercorns
• 1 teaspoon fennel seeds
• 1 lemon, zested
• 3 bay leaves

• * telegraph cucumbers

• 2 cucumbers*
• 1 lb onions
• 2 tablespoons of ocean salt
• 4 cups white-colored wine vinegar
• 2 cups caster sugar
• 2 teaspoon white-colored mustard seed
• 1 teaspoon turmeric
• 1 teaspoon peppercorns
• 1 teaspoon fennel seeds
• 1 lemon, zested
• 3 bay leaves

• * telegraph cucumbers

Bread and Butter Pickles

Effortlessly made, these cucumber and onion pickles are great with bread and butter - hence their name - but they may be offered with just about any cheese or cold meat too. Drain them and increase a sandwich, or use them crackers and eat immediately. They're an attractive colour and also have a crisp, sharp flavour tempered with sweetness.

Preparing

1. Slice the cucumbers into 2 mm slices. I personally use a mandoline slicer, or you might make use of the slicing attachment in your mixer when the cucumbers will fit lower the feed-tube. Peel and halve the onions and slice thinly. Layer the vegetables inside a colander, sprinkling all of them with the salt, then cover having a wet cloth and are a symbol of three hrs. Drain, rinse well with cold water, and drain again.

Making the pickle

1. Heat the oven to 300 °F/150 °C, wash 4 jam jars in serious trouble, rinse them and set these to drain and dry within the oven.
2. Place the remaining ingredients right into a large aluminium or stainless saucepan - not really a copper preserving pan - and produce towards the boil, stirring.
3. Add some drained vegetables and return the mix to boiling point, stirring, then switch off heat immediately.
4. Go ahead and take warmed jars from the oven and put them on the board - a large-mouthed funnel is really a help whenever you fill the jars. I personally use tongs to lift the cucumber and onion from the pot and in to the jars, then ladle the pickle liquid and spices and pour it on the top from the vegetables, filling the jars to the peak. Discard the rest of the liquid.
5. Placed on the covers and then leave before the jars awesome before labelling and storing inside a awesome, dark place. You should use these pickles immediately if you want, however they keep well. Makes 4 jars (2 pints/1.6 litres).