BREAD AND BUTTER CUCUMBER PICKLE

10  to  12  cups  peeled  sliced  cucumbers
6  peeled   sliced   onions
1  tablespoon   mustard   seed
4   cups   white   or   cider   vinegar
1   tablespoon   sea   salt
2   teaspoons   tumeric
1   teaspoon   celery   salt
3    cups   white   sugar

Cover   cucumber   and    sliced   onions   inwater   for   at   least   1   hour.     Drain. In   a   saucepan   bring   to   the   boilsugar,   mustard seed,   vinegar,   tumeric and salts.

Add    cucumbers   and    onions   to   this   sauce and    return   to   the   boil.     This    then   is   the pickle.    No   thickening   required.     Sauce   can   bedrained    over   lettuce,   fish   etc.

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About Mary Cowie

lives in new zealand
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