Aunty Colleen’s Bread & Butter Pickles

Ingredients
• 1 kg Cucumbers, sliced
• 1.5 cups Apple cider vinegar (with the mother)
• 3/4 cup Organic Rapadura sugar
• 1 teaspoon celery salt
• 1 teaspoon turmeric paste/powder
• 1 large white onion, sliced thinly
• 1 heaped tablespoon mustard seeds
• 1 clump (yes!) purple garlic, chopped
• 1/4 cup himalayan/sea/celtic/seaweed salt
These pickles are delicious teamed with a strong cheddar cheese, topped on a fresh green salad and can be added to any high brow cheeseboard. I have changed the original recipe slightly (of course). I used Rapadura sugar, apple cider vinegar, turmeric paste and himalayan/seaweed salt in replacement of the traditional ingredients. And I added a clump of garlic for good health and to keep those vampires away!
1
Slice cucumbers and onion

2
Sprinkle with desired salts, mix with your hands to combine (you washed your hands right?!...with soap)

3
Add Ice to the top. Cover and leave for 3 hours

4
Rinse cucumber/onion - twice rinse to remove the salt

5
Place cucumber/onion into a large saucpan with the remainder of the ingredients

6
Bring just to the boil. You want the whole pot to be on a rolling boil, Stirring. Then turn off, cover

7
Leave to cool - covered with a lid

8
Sterilize jars by boiling the kettle and filling half full. let slighlty cool and tip out quickly so to rinse the whole jar. Tip out into a container and use later to water the garden

9
Press into jars. Top up evenly with the liquid. Screw on lids immediately

Salting the cucumber/onion

Serve with
• Aged cheese (any) and old fashioned fresh white bread (did i just say that!)

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