Bread and butter cucumbers

These are still really in testing phase, I don't think I have yet found the *perfect* bread and butter cucumber recipe but I have made a few batches and arrived at one which I think is quite yummy, and that I would be happy to give away to a friend. I started out with a couple of recipes from the web - one that was too tart, and one that was WAY too salty. Once I realised that their methods were basically the same, I threw them out and have adjusted the quantities to better reflect my tastes.

Bread and Butter Cucumbers

6 small or 3 large cucumbers
1 or 2 small spring onions
2 tsps salt
1 tsp mustard seed
3 cups sugar
2 cups vinegar

Combine the vinegar, sugar, salt, and mustard seed and bring to a boil. Simmer gently for 2-3 mins on a gentle heat. Cool slightly.

Slice the cucumbers and onions finely. Arrange them in sterilised jars. Pack them fairly tightly.

Fill the jars with the warm vinegar syrup. Put the lids on, let cool, and then refrigerate. Leave until the cucumbers have changed colour - usually a few days. I find that it is usually a week or two before the flavours are really mellowed together, but you can eat them before then if you just can't wait!