Getting Ready for Christmas - Part 5 - Bread and Butter Pickles
If you start now you still have time to do some simple pickles for your pantry shelf in readiness for Christmas. Cucumber pickle or as is commonly known Bread and Butter Pickles do not need as long a maturing time as a fruit rich chutney but even with that you still have time although chutneys are always better for a longer keeping.
Ingredients:
6 medium sized cucumbers (if large deseed them but otherwise I just slice them)
1 Green or Red pepper deseeded and finely sliced (optional)
1 Green or Red pepper deseeded and finely sliced (optional)
50g salt
1 tsp of ground Turmeric
200g White granulated Sugar
2 mild onions
400ml White vinegar (you can use Cider Vinegar or Wine Vinegar)
2 tsp of Mustard Seed
1 tsp celery seed coarsely crushed
1 tsp fennel seeds coarsely crushed
When choosing your cucumbers make sure that they are nice and firm. When cutting the cucumber pepper and onion try to make the pieces of similar size - evenly and finely.
Arrange the vegetables in a colander and place into an outer bowl and sprinkle with salt toss lightly to coat and leave overnight to strain away the water.
The following morning drain the vegetables and rinse well under cold running water then spread out on a clean tea towel to drain any water away.
Into a large preserving pan combine the vinegar, sugar and spices. Bring this mixture to the boil and then simmer for about 10 minutes
Leave the vinegar to cool.
Pack the drained vegetables into sterilised preserving jars and then add the cooled vinegar. Make sure the veggies are completely covered adding extra vinegar if needed. Seal with vinegar proof lids, label and store in a col dark place. Once opened store in the fridge.
I obtained 4 large pickling jars full of this mixture from this recipe. It looks quite a pretty pickle and quite a useful one especially with cold cuts with either fish, salad or meat.
The cucumbers worked out at 49p each.
Enjoy the preparations.
Pattypan
x
1 tsp of ground Turmeric
200g White granulated Sugar
2 mild onions
400ml White vinegar (you can use Cider Vinegar or Wine Vinegar)
2 tsp of Mustard Seed
1 tsp celery seed coarsely crushed
1 tsp fennel seeds coarsely crushed
When choosing your cucumbers make sure that they are nice and firm. When cutting the cucumber pepper and onion try to make the pieces of similar size - evenly and finely.
Arrange the vegetables in a colander and place into an outer bowl and sprinkle with salt toss lightly to coat and leave overnight to strain away the water.
The following morning drain the vegetables and rinse well under cold running water then spread out on a clean tea towel to drain any water away.
Into a large preserving pan combine the vinegar, sugar and spices. Bring this mixture to the boil and then simmer for about 10 minutes
Leave the vinegar to cool.
Pack the drained vegetables into sterilised preserving jars and then add the cooled vinegar. Make sure the veggies are completely covered adding extra vinegar if needed. Seal with vinegar proof lids, label and store in a col dark place. Once opened store in the fridge.
I obtained 4 large pickling jars full of this mixture from this recipe. It looks quite a pretty pickle and quite a useful one especially with cold cuts with either fish, salad or meat.
The cucumbers worked out at 49p each.
Enjoy the preparations.
Pattypan
x
Comments
Post a Comment
Hello, thank you for popping by