This mild old fashioned pickle gets its name from the old custom of giving children buttered bread (with butter or dripping from the family roast) with pickles for a snack.

Ingredients

• 1 kg short cucumbers, peeled
• 450 grams onions, peeled and thinly sliced
• 50 grams iodised salt
• 600 mls white wine or cider vinegar
• 2 tsp mustard seeds
• 3 cloves
• 1 cup sugar

Method

1. Thinly slice the cucumbers layer them in a large non-metallic bowl with the salt. Cover with a plate and weight and leave for 3 hours.
2. Drain and rinse well and place in a large pan with the remaining ingredients. Heat gently stirring until the sugar dissolves. Once boiling, remove from the heat and pack carefully into hot, dry sterilized jars. Fill to the top and seal.
3. Best eaten after 6 weeks.