Pickles in a Bucket
Original recipe from Sedley CWL cookbook, Nov 1982; contributor: Yvette Warnke
Ingredients
- Brine:
- 4 cups sugar
- 2 cups vinegar
- 2 tbsp salt
- 1 tsp turmeric
- 1 tsp celery seed
- 1 tsp mustard seed
Method
Slice cucumbers, 2 medium onions and a green pepper to fill a 4 litre ice cream pail. Mix well.
Mix brine ingredients and pour over mixture in ice cream pail (do not heat brine). Cover and leave in fridge.
Ready to eat in 3 days. Keeps in fridge indefinitely.