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!

Cucumbers - KOVÁSZOS UBORKA

SUCCESS!!! I did it - I made Hungarian fermented/pickled cucumbers - and they taste AMAZING. It's not just me saying that, either, an independent tester also found them yummy!

They were amazingly easy to make - and I can't wait to get my hands on some more baby cucumbers to make some more. These won't last long around here... we've already hooked into them this afternoon and at dinner time :D



The recipe is  from Zsuzsa and her wonderful blog at http://zsuzsaisinthekitchen.blogspot.com/2011/08/fermented-pickles-kovaszos-uborka.html