Heritage Bread and Butter Pickle - Pickled Cucumber and Onions Recipe
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Directions:
- Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt.
- Leave for one hour and then drain and rinse thoroughly.
- Put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. Then bring it to a rapid boil and boil for 3 minutes.
- Pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes.
- Seal immediately with sterilised and vinegar proof lids.
- Keep in a DARK and COOL storage area for 2 months before using.
- Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.23 Kcal (478 kJ) | ||
| Calories from fat | 1.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Sodium | 2624.7mg | 109% | |
| Potassium | 231.19mg | 5% | |
| Total Carbs | 27.77g | 9% | |
| Sugars | 22.82g | 91% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 1.72g | 3% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 46.91 Kcal (196 kJ) | ||
| Calories from fat | 0.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 1077.9mg | 109% | |
| Potassium | 94.94mg | 5% | |
| Total Carbs | 11.41g | 9% | |
| Sugars | 9.37g | 91% | |
| Dietary Fiber | 0.92g | 9% | |
| Protein | 0.71g | 3% | |
| Vitamin C | 2.9mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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