Crisp bread-and-butter pickles

Crisp bread-and-butter pickles

By
From
Encyclopedia of Food and Cookery
Makes
2.5 kg

Ingredients

Quantity Ingredient
80g coarse salt
125ml water
1.75kg cucumber, very finely sliced
4 onions, sliced into rings
1 large red or green pepper, cored, seeded and sliced
275g sugar
310ml vinegar
1/2 tablespoon mustard seeds
1/4 teaspoon turmeric
1/4 teaspoon cloves

Method

  1. Dissolve salt in water and pour over mixed sliced vegetables, then top with ice cubes. Use about 3 cups ice; it is the ice and salt that give an almost brittle, crisp pickle. Let stand for 3 hours, weighted with a plate. Drain.
  2. Combine sugar, vinegar and spices and bring to the boil. Add vegetables and return to just below boiling point. Do not boil. Pack into sterilised jars, fill to overflowing, and seal.
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