1. Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt. 2. Leave for one hour and then drain and rinse thoroughly. 3. 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. 4. 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. 5. Seal immediately with sterilised and vinegar proof lids. 6. Keep in a DARK and COOL storage area for 2 months before using. 7. Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics. ---------------------------------------------------------------------------
Nutrition
Ingredients
