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Maritime Bread and Butter Pickles

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Ingredients Method

Ingredients
  

For the pickles:
  • 16 cups sliced cucumbers about 2,200g
  • 6 sliced onions
  • 1/3 cup pickling salt
Optional additions (we only added garlic):
  • 3 cloves garlic
  • 1 red pepper thinly sliced
  • 1 green pepper thinly sliced
For the brine:
  • 3 cups white vinegar
  • 2 tablespoons mustard seed
  • 1 1/2 teaspoon turmeric
  • 1 1/2 teaspoon celery seed
  • 5 cups sugar

Method
 

  1. Combine the cucumbers, onions, salt and any of the optional additional ingredients (we added 3 cloves sliced garlic).
  2. Let stand 3 hours and then drain. Do not rinse.
  3. In a large pot, mix the vinegar, mustard seed, turmeric, celery seed and sugar.
  4. Add the vegetables and bring just to a boil.
  5. Pack in hot, sterilised bottles.
  6. Seal and store in a cool place for 1 month before using.
  7. Without water bath processing, the pickles should last 6-9 months. You could water bath process the pickles to increase their shelf life but this will also make them less crisp.