Easy Bread and Butter Pickles


Easy Bread and Butter Pickles


  • 350g cucumber, washed, thinly sliced, about 5 mm
  • 1 red onion, halved and very finely sliced
  • 2 tablespoon sea salt
  • 240 ml white wine vinegar
  • 120 ml cider vinegar
  • 180g light brown sugar
  • 1/4 teaspoon cloves ground
  • 1/4 teaspoon tumeric ground
  • 1 tablespoon black mustard seeds


Combine the cucumbers and onion in a bowl and sprinkle over the salt. Cover with a clean tea towel and leave in the fridge for at least 3 hours. Drain and rinse well. Leave to drain, pressing down to remove any excess water. Combine the vinegar, sugar and spices in a non-reactive stainless steel saucepan. Gently heat, stirring occasionally until the sugar has dissolved. Add the drained vegetables and bring to the boil. Simmer for about 1 minute. Remove the vegetables (with a slotted spoon) to a sterilised jar. Gently simmer the remaining syrup for about 5 minutes until the liquid has slightly reduced. Pour the liquid over the vegetables in the jam jar. Cover with a plastic-lined lid.


Ready to eat within a day and will store in the fridge for about 3 weeks.

Photo Credit: Jonny Hughes @jonny2love
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