September ADAPT Recipe

SEPTEMBER RECIPE – BREAD AND BUTTER PICKLE

(Cucumber and onion pickle)

• 800g thinly sliced cucumber
• 1 large onion thinly sliced
• Red pepper thinly sliced
• 50g salt
• 450ml White Wine or Apple Cider vinegar
• 175g sugar1/2tsp ground Turmeric
• 1tsp celery seeds
• 1tsp mustard seeds

In a bowl layer cucumber, onion and red pepper with salt and crushed ice. If like me you have no ice, pour over 1/2 cup cold water and put in the fridge, leave for 3hrs.
Drain well.In a large pan put the rest of the ingredients, add the cucumber,onions and peppers. Stirring to dissolve the sugar, slowly heat to boiling point, but do not boil.
Leave to cool for a few minutes, pack into sterile warm jars, add the remaining liquid to each jar and seal. Can be eaten next day but best kept for 2 weeks before using.

This sweet but not to vinegery pickle is great with salad, bbq's and of course on bread and butter.
Thanks
Val Mackin

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