Recipe for Bread and Butter Pickle 
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Yield:
2 kg
Ingredients:
Amount Ingredient
750 gm pickling cucumbers
25 gm onions sliced 5mm thick
375 gm red or yellow peppers sliced 5mm thick
3 tbl salt
1 lt cider white wine or malt vinegar
500 gm light soft brown sugar
2 tsp ground turmeric
1 tbl mustard seeds
Instructions:
Instructions: Put the cucumbers in a bowl and pour boiling water over them.

Drain refresh under cold water and drain again.

Slice into 1cm thick pieces.

Put the cucumbers sliced onions and peppers in a large glass bowl and sprinkle with the salt.

Mix well then cover the bowl with a clean cloth and leave to stand overnight.

The next day drain offthe liquid rinse the vegetables under cold running water and drain thoroughly.

Taste a slice of cucumber; if it is too salty cover the vegetables with more cold water and leave to stand for 10 minutes.

Drain rinse and drain again.

Put the vinegar sugar ground turmeric mustard and dill seeds in a preserving pan.

Bring to the boil and boil rapidly for 10 minutes.

Add the drained vegetables return to the boil then remove from the heat.

Pack the pickle into hot sterilised jars then seal.

The pickle is ready to eat immediately.

Makes 2kg

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