Bread and Butter Freezer Pickles
July 26, 2010 in Recipes, Sides, Vegetarian
Ingredients
- 2 large cucumbers
- 2 shallots
- 1/2 green pepper (optional)
- 1 – 2 teaspoons sea salt
- 1/2 cup cider or wine vinegar
- 3 – 5 tablespoons granulated sugar
- A good pinch of ground turmeric and celery or dill seeds, or 1/2 – 1 teaspoon yellow mustard seeds.
Preparation
- Scrub and slice cucumbers thinly. Slice shallot into wafer thin slices, and finely chop green pepper (if using).
- Put vegetables in a large bowl; sprinkle salt over the top. Mix well and leave for 2 hours to draw out the moisture.
- Transfer vegetables to a colander; rinse in cold water and drain well, pressing down lightly to squeeze out moisture. Then put into a clean, dry bowl.
- Transfer to clean portion-sized freezer-safe containers, leaving a 1/2-inch space at the top. Seal, label and freeze.
- To use, thaw overnight in the fridge, then keep refrigerated and use within one week.
Serves
Makes 3/4 pound
