Our garden is giving us some produce and so I am making full use of it. My husband had planted some cucumber plants in the parterre and they have proven to be bountiful.
I have made several jars of bread and butter cucumbers.
The cucumbers are soaked overnight and then rinsed the next day before adding to the pickling mix.
The cucumbers are then bottled into hot jars.
The recipe is from the Australian Women’s Weekly Best Recipes from the Weekly Cookbook.
- 4 large cucumbers
- cooking salt
- 1 1/2 cups white vinegar
- 1 cup water
- 3/4 cup sugar
- 2 teasp mustard seeds
- 1/2 small red pepper (optional)
Wash cucumbers and slice thinly. Place cucumber slices in layers in a large shallow dish, sprinkling a little salt between each layer. Cover and stand overnight. Rinse cucumbers well under cold water, drain. Combine vinegar, water, sugar, mustard seeds, one teaspoon salt in pan, stir until sugar is dissolved, bring to boil, reduce heat, simmer uncovered five minutes. Add cucumbers, bring to boil, remove from heat.
Using tongs and working quickly, pack cucumbers tightly into hot sterilised jars. Add a few thin strips of red pepper to each jar. Fill with vinegar mixture to within 1 cm of top. Seal when cold. (I seal mine when hot.)
These are delicious when on cheese and biscuit.
