4 cucumbers
1/4 cup cooking salt
1 1/2 cups white vinegar
1 cup water
3/4 cup white sugar
2 tsp mustard seeds
1/2 red chilli

Method:

• Wash hands.
• Wash the cucumbers and slice them very thinly.
• Place a layer of cucumbers into a flat dish and sprinkle with some of the salt.  Keep layering the cucumbers and salt until they are all in the dish.
• Cover the dish and put it in the fridge overnight.
• In the morning, pour the cucumbers into a colander and gently rinse them under running water.  Leave to drain.
• Combine the vinegar, water, sugar and mustard seeds in a pan.  Bring to the boil and then reduce to simmer for 5 minutes.  Stir to encourage the sugar to dissolve.
• Add the cucumbers to the pan.  Bring the pot back to the boil and then remove from the heat.
• Spoon the cucumbers into sterilised jars and fill the jar with the liquid until it is 1 centimetre from the top.  Add two or three strips of chilli.
• Seal the lid and store the cucumbers in the cupboard.  They will be ready to eat in two weeks.
• Bread and Butter Cucumbers are delicious on fresh bread with butter and cheese.  Once opened, store them in the fridge.

SMARTY TIP: Ask an adult to sterilise the jars but putting them in a hot oven for ten minutes or boiling them in a big pot of water.  Wrap some ribbon around the jar and put on a decorative label to give the Bread and Butter Cucumbers as a gift.

Eat Often