Buttercrunch Cucumber Pickles
Prep time:
20 mins + 12 hours standing
Cook time:
15 mins
Makes:
4 large jars
3-4 tlarge cucumbers, very thinly sliced (about 12 cups)
4 large onions, peeled and very thinly sliced
½ cup salt
3½ cups sugar
4 cups white vinegar
2 tsp turmeric
1 tsp celery seed
2 tbsp mustard seed
4 cloves garlic, thinly sliced
Place sliced cucumber and onions in a large, non-corrosive bowl, sprinkle with salt and cover with cold water.
Leave at least 12 hours then drain off all liquid.
Place the sugar, vinegar, turmeric, celery, mustard and garlic in a large pot and bring to the boil over high heat.
Add the drained cucumbers and onions.
As soon as the liquid boils remove from heat and spoon into sterilised jars, leaving 1cm at the top.
Screw down tightly with plastic lids and store in a cool place.
0 comments Wednesday 23 Feb 2011 | Porl | Foodie, Garden, Recipe