Bread and Butter Cucumbers
Recipe by Beverley Sutherland-Smith from her book of “Gourmet Gifts”
Ingredients
1 Kg (2 lb) green cucumbers
250 grams (8oz) onions
2 Tabs cooking salt
1 ½ cups white vinegar
250 gm (8oz) sugar
1 teaspoon tumeric
1 tab mustard seeds
1 teasp celery seeds
generous pinch cayenne pepper
Method
Wash and dry cucumbers well then cut into wafer thin slices, and place into a glass dish. Cut the onions thinly then cut in half, place in dish with cucumbers. Sprinkle salt over all then add enough water to just barely cover. After two hours drain well while you prepare the vinegar solution.
Place vinegar, sugar, tumeric, cayenne, mustard and celery seeds into a large saucepan, bring to the boil and simmer gently for about 5 minutes until all the sugar is dissolved.
Add the cucumbers and onions. It doesn’t look like there is a lot of liquid but don’t worry that will increase slightly as the cucumbers cook.
Cook gently for about 10 minutes stirring only occasionally so the top and bottom cucumbers are cooked evenly. The cucumbers should look transparent.
Pour into hot sterilised jars then seal.
This makes about 6 cups, and they are ready to eat within 24 hours. They will keep for about 9 months but once the jar is opened it should be stored in the fridge.
These are really nice with a salad or on a sandwich or with a barbeque
Great to add to a Christmas hamper and even better if you grow your own cucumbers.
