Bread and Butter cucumbers

Method

1. Slice the cucumbers and seeded capsicums and the Onion.
2. Make up a brine with cold water and salt (1 part salt to 9 parts water).
3. Place sliced vegetables into a large bowl and cover with the brine, cover and place into refrigerator for 2 hrs,remove from the brine and drain thoroughly.
4. Combine the Vinegar, Sugar, mustard seed, celery seed, and the pinch of cloves into a large steel casserole and bring to the boil stirring to prevent burning the syrup.
5. Let syrup cool then add the drained vegetables do not stir, heat through on a low flame to simmering point.
6. When just scalded take off the heat and place into prepared jars ensuring the syrup is up to the jar mouth before placing the lids on.

Serve chilled with cheese and crackers