Bread and butter pickles, a delicious crunchy-sweet pickle of cucumber and onions.
Wonderful in beef or cheese sandwiches or, my favourite, on crispbread with smoked mackerel.
Salt the sliced cucumber and onion and leave to drain overnight. I think I've been a bit generous with the onion.
Dry them well in a tea towel.
Bring some vinegar, sugar and spices to the boil. Add the cucumber and onion, cook for three minutes only and pour into a sterilised jar.
Bread and Butter Pickles from Quick and Easy Preserves by Simone Sekers
Makes one large jar (a big mayonnaise jar)
1 lb of cucumber (I used little ones but ordinary big ones will do)-sliced
1 Spanish onion- sliced
1 oz salt
5 fl oz white wine or cider vinegar
6 oz demerara sugar
1 tbsp mustard seeds
1 tsp coriander seeds
pinch of cayenne
The spices are not set in stone. I discovered I'd run out of mustard seeds so I used cumin seeds instead but not as much. The texture of the seeds in the pickle is nice, they pop pleasantly in the mouth.