Bread and Butter
Pickles
| 2 cups sliced onions |
25, 150 mm ( 5 inch ) cucumbers |
| ½ cup salt |
2 cups vinegar |
| 2 cups water |
3 cups sugar |
| 1 ½ tablespoons celery seed |
1 ½ teaspoons curry powder |
| ½ teaspoon pepper |
|
Mix onions
and sliced cucumber and sprinkle with salt. Let stand overnight. Next morning, drain wash
and place in a bowl. Make a syrup of the vinegar, water, 2 cups of sugar and spices. Pour
over cucumber mixture and let stand overnight. Next morning drain, and add ½ a cup of
sugar to the pickling syrup, heat and pour over pickles and let stand overnight. The third
morning, add half a cup of sugar to the pickles and cook for 10 minutes. Pack in hot
sterilized jars and seal at once.
Makes about 3
litres ( 6 pints )
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