Bread and Butter Pickles

Preparation: 15 minutes, 4

Cooking: 5 minutes

Makes: approximately 5 jars

5 cups cucumbers, sliced thinly

2 onions, white or red, thinly sliced

1 cup white sugar

1 cup of white vinegar

5 cloves, whole

1/4 tpsn turmeric powder

2 tspn mustard seeds, yellow

1/4 cup salt, cooking

1 chilli, red, sliced into long strips

2tspn ginger, finely grated

Place thinly sliced cucumbers in iced water with the dissolved salt (this ensures

that the cucumbers are crisp).

Set aside for 4 hours weighted down with a plate.

Drain well.

Combine sugar, vinegar and herbs and spices in a saucepan and bring to the boil.

Add cucumbers and onions and return to the boil. Remove from heat and pack

into sterilised jars. Seal.

Makes about 5-6 jars.