- Pickling Liqor
- 600mls Cider vinegar
- 200g Castor sugar
- 2tbsp Turmeric
- 1tsp Chilli flakes
- 1tsp Caraway seeds
- 2tsp Mustard seeds
- 1/2tsp Black onion seeds
- 1 Bay leaf
- Vegetables
- 2 Medium sized cucumbers (halved, de-seeded and sliced across, 5mm thick)
- 1 Thinly sliced large white onion
- 1 small cauliflower (trimmed into micro flourettes)
- 100g Green beans (sliced into 5mm rounds)
- 5 Small icicle radish (trimmed and thinly sliced)
Bread and Butter Pickles
James Douglas
23rd September 2012
Bread and Butter Pickles
An adapted version of Bread and Butter Pickles which, for those who dont know, is like a really fresh and crunchy Piccallili without the 'gloop' (technical term)
Ingredients
Method
Layer cucumber on a tray with layers of blue roll in-between the layers and refrigerate overnight to remove moisture
Next day – Place all vegetables, including cucumber slices, into a non-metallic bowl and gently mix together
Pan roast all spices over a low heat for about a minute then add vinegar and sugar. Bring to boil, remove from heat and pour over vegetables. Immediately seal bowl with lid or a few layers of cling film. Cool to room temp, mix again and then place in fridge for a further 24 hours.
Decant and either put in Kilners or sealed jars. Keeps about 2 months
Loosely drain liquid off before serving
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