BREAD & BUTTER PICKLES
SERVES 1 POUND (500g)
1/2 cup (120 ml) apple cider vinegar
1/4 cup (50g / 2oz) raw cane sugar
1 tbsp. mustard seeds
1 tsp. coriander seeds
1 tsp. coarse sea salt
1/2 tsp. red pepper flakes
1 large cucumber
NUTRITIONAL VALUES
Calories: 318kcal
Fat: 3.8g (0.3g S.Fat)
Carbs: 64.4g
Protein: 5g
Sugar: 52g
Sodium: 4273mg
METHOD
In a saucepan, combine all the ingredients except the cucumber and bring to a boil.
Cut the cucumber into 1 cm thick slices and place them in the pickling liquid. Bring the liquid back to a boil and cook for 5 minutes on medium heat.
Fill a clean, sterilized canning jar halfway with the hot pickles and screw the lid on tightly.
Refrigerate for at least 2 hours before serving.
Cut the cucumber into 1 cm thick slices and place them in the pickling liquid. Bring the liquid back to a boil and cook for 5 minutes on medium heat.
Fill a clean, sterilized canning jar halfway with the hot pickles and screw the lid on tightly.
Refrigerate for at least 2 hours before serving.
RECIPE NOTES
These pickles will keep in the fridge for one to two months. If properly canned, they can last much longer at room temperature if unopened (processed in a hot water bath).
