Chutney: Bread-And-Butter Pickles

This is a very typical traditional American pickle the distinctive blend of spices, the celery seed combined particularly well with the cucumber and the mustard seeds, and add a little fire if you make this please take a photo and post together with the recipe

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

900 gcucumbers cut into 5 mm thin slices
2onions, thinly slice
50 g (1/4 cups)sought
350 mLcider vinegar
350 ggranulated sugar
2 tbspwhite mustard seeds
2 tspcelery seeds
1/2 teaspoonground turmeric
1/2 teaspoonblack peppercorns

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Steps

1

For the cucumbers and onions in a large bowl stop at the salt and mix well.
2

Fitter plate inside the bowl pressing down on the cucumber mixture. Add weight to compress the vegetables even more and leave for at least 3 hours.
3

Drain the cucumbers and onions, rinse under cold running water and drain again
4

For the vinegar, sugar, mustard seeds, celery seeds, ground turmeric and peppercorns into a large saucepan.
5

Bring to the boil stirring to dissolve the sugar. Add the drained cucumber and onions. As soon as the mixture comes to the boil again, remove the pan from the heat
6

Spoon the pickle into warm sterilise preserving jars, making sure the vegetables are covered with the liquid.
7

Cover with ad type, vinegar-proof lids and store for at least one month before using