Easy Bread and Butter Pickles


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Easy Bread and Butter Pickles


350 g
cucumber (Washed, thinly sliced, about 5 mm)
red onion (Medium, halved and very finely sliced)
2 T
sea salt
240 ml
white wine vinegar
120 ml
cider vinegar
180 g
light brown sugar
1⁄4 t
cloves (ground )
1⁄4 t
tumeric (ground )
1 T
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.


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