Bread & butter pickles
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 4 hrs soaking and marinating
- Easy
- Makes 500ml
Skip to ingredients
- 400g Lebanese or Kirby cucumber(about 6-7 small ones), cut into 1cm thick slices (available at Whole Foods or from a greengrocer)
- 1 medium onioncut into thick slices
- 2 tbsp rock or flaked sea salt
- 300ml apple cider vinegar
- 140g golden caster sugar
- ¼ tsp ground turmeric
- ¼ tsp celery seeds
- ¼ tsp chilli flakes
- 2 tbsp yellow or brown mustard seeds
Nutrition: per tbsp
- kcal16
- fat0glow
- saturates0g
- carbs3g
- sugars3g
- fibre0g
- protein0g
- salt0.4g
Method
step 1
Put the cucumbers, onion slices and salt in a sieve set over a bowl, and cover with ice and something to weigh it down. Let stand for 1-2 hrs in the fridge, then drain well. (This helps to push the water out of the cucumber, which means it will stay crunchy later when brined.)
step 2
Meanwhile, put the vinegar, 200ml water, the sugar, turmeric, celery seeds, chilli flakes and mustard seeds in a small saucepan over a medium heat. Bring to the boil and simmer for 5 mins. Remove from the heat and leave to cool to room temperature. Put the cucumber and onion mixture in a 500ml- capacity jar or sealable plastic container, pour over the brining liquid, cover and seal. Chill for at least 3 hrs. Will keep in the fridge for 2 weeks.
