Name: Bread & butter pickles
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Ingredients: 500 gram lebanese cucumbers, unpeeled, thinly sliced lengthways; 6 shallots, thinly sliced; 1/4 cup coarse cooking salt (kosher salt); 1 cup white vinegar; 1 cup white (granulated) sugar; 2 teaspoon mustard seeds; 1/2 teaspoon dried chilli flakes; 1/4 teaspoon ground turmeric; bread, cold meat cuts, cheese, salad, to serve (optional)

Bread & butter pickles

Makes 4 Cup

Prep

Cook

30M

Total

3H 30M

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Ingredients

500 gram lebanese cucumbers, unpeeled, thinly sliced lengthways

6 shallots, thinly sliced

1/4 cup coarse cooking salt (kosher salt)

1 cup white vinegar

1 cup white (granulated) sugar

2 teaspoon mustard seeds

1/2 teaspoon dried chilli flakes

1/4 teaspoon ground turmeric

bread, cold meat cuts, cheese, salad, to serve (optional)

Method

1.Combine cucumber, shallots and salt in a medium stainless steel or glass bowl. Cover; stand 3 hours.

2.Drain, then rinse cucumber mixture; drain on paper towel. Spoon into hot sterilised jars.

3.In a medium saucepan, place vinegar and remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; remove from heat.

4.Pour enough hot vinegar mixture into jars to cover cucumber mixture; seal immediately. Label and date jars when cold.

Bottled pickles will keep for up to 2 months in a cool, dark place. Refrigerate after opening. You can use a single variety of cucumber or a combination of cucumbers such as apple, baby and lebanese cucumbers.
Note

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