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Bread and Butter cucumbers
Recipe - Pickled Cucumbers It should be noted that this recipe calls for Lebanese cucumbers but it does not preclude the use of other varieties,But it must be understood that the difference is generally only in appearance, the flavours remain basically the same , but it may be found that some varieties will have larger seeds. The images in this recipe are of a larger variety of cucumber which seemed to work equally as well. Bon Appetite.
Ingredients 5 lbs (2.26kg ) of Lebanese Cucumbers :- Thinly sliced 1/2lb(226g) Onions:- Peeled and thinly sliced 2 Medium Capsicums could be 1 green 1 red Sliced and halved 3 Cups white vinegar 3 cups of Sugar 2 tsps of each Mustard Seed 2 tsps of Celery Seed A good pinch of ground Cloves. About 12 Medium size Sterilised jars and lids are required
Method Slice the cucumbers and seeded capsicums and the Onion. Make up a brine with cold water and salt (1 part salt to 9 parts water). Place sliced vegetables into a large bowl and cover with the brine, cover and place into refrigerator for 2 hrs,remove from the brine and drain thoroughly. Combine the Vinegar, Sugar, mustard seed, celery seed, and the pinch of cloves into a large steel casserole and bring to the boil stirring to prevent burning the syrup. Let syrup cool then add the drained vegetables do not stir, heat through on a low flame to simmering point. When just scalded take off the heat and place into prepared jars ensuring the syrup is up to the jar mouth before placing the lids on. Serve chilled with cheese and crackers

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