Bread and butter pickle recipe
Bread and Butter Pickle recipe
|½ l||white wine vinegar|
|150 ml||apple juice|
|1 tsp||fennel seed|
|1 tsp||mustard seed|
|2||red hot chilli peppers|
Finely slice the unpeeled cucumber into a bowl. Cut the onion in fine rings and add to cucumber. Add the salt and toss. Cover and leave to stand for an hour.
In the meantime combine in a saucepan the sliced garlic with chopped chillies, fennel seed and mustard seed, sugar, vinegar and apple juice. Bring to a boil and cook for 5 minutes. Strain into another saucepan and bring to the boil again.
Drain the cucumbers and squeeze gently to get rid of most of the liquid.
Preheat sterilized jars and layer the cucumbers into the jars. Pour over the piping hot vinegar mixture and seal with screw caps. Store at a cool and dark place. Leave to steep for at least 2 weeks before serving.
Serve as a plain snack with bread and butter.
ca. 10 min
ca. 10 min
ca. 14 days
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