Bread and Butter Pickles
Sweet-sour cucumber slices with onion, mustard seed and turmeric, canned for the winter.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 40
- Difficulty
- Easy
- Calories
- 30 kcal
Equipment
- •Large bowl
- •Preserving pan
- •Sterilised jars
Nutrition
Per serving, approximate
- Calories
- 30 kcal
- fat
- 0 g
- carbs
- 7 g
- protein
- 0 g
- calories
- 30
Instructions
- 1
Layer the cucumber and onion with the salt and leave 3 hours, then drain and rinse.
- 2
Bring the vinegar, sugar and spices to the boil.
- 3
Add the drained vegetables and heat until the liquid just returns to a simmer.
- 4
Do not boil them — they should stay crisp.
- 5
Pack into hot sterilised jars with the brine to cover.
- 6
Seal and leave two weeks before eating.
Chef's tips
Salting draws out the water that would otherwise dilute the brine and soften the slices.
Ingredient substitutions
- cucumbers → zucchini, sliced the same thickness
Storage
Sealed jars keep 12 months.
Common mistakes to avoid
- •Boiling the cucumbers soft
- •Skipping the rinse and over-salting
Serving suggestions
Cooked Bread and Butter Pickles?
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