CLASSIC BREAD AND BUTTER PICKLES

I remember this pickle always being in my parents pantry growing up. I never really entertained it then, but boy i love it now, and yes i also now have jars of bread and butter pickles ladening my pantry.

Makes 4-6 jars

Ingredients

4 medium sized or 8 small cucumbers, washed, finely sliced

3 onions, finely sliced

6 cloves garlic finely chopped

½ cup sea salt

2 Tbsp mustard seeds

2 Tbsp celery seeds

4 cloves

2 Tbsp white peppercorns

2 Tsp coriander seeds

1 star anise

2 tsp fennel seeds

2 tsp ground turmeric

2 cup malt vinegar

3 cups cider vinegar

2 cups brown sugar

Method

Place the sliced cucumbers, garlic and onions in a non-reactive bowl and sprinkle with sea salt. Place a plate or something similar on top to keep the ingredients submerged.  Let sit for a generous 3-4 hours.

Drain and rinse off the salt.

Place the rest of the ingredients in a large pot and bring to the boil. Simmer for 5 minutes. Add the vegetables and bring back to the boil.  Turn off immediately.

Divide between the sterilised bottles.  

This pickle is best left for at least a month so the flavours really penetrate the cucumbers.