Bread and Butter Pickles

Name: Bread and Butter Pickles
Prep time: 15 min
Cook time: 10 min
Total time: 265 min
Ingredients: 400 g baby/pickling cucumbers (See Note 1); 1 medium brown/yellow onion; 1 1/2 tbsp coarse salt (See Note 2 and 3); 1 cup (250 ml) apple cider vinegar (See Note 4); 1 cup (225 g) sugar; 1 tsp ground turmeric; 1 tsp coriander seeds; 2 tsp yellow mustard seeds

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These Bread and Butter Pickles are so tasty and easy to prepare! Ideal to add to sandwiches or burgers, or served alongside grilled meats or vegetables. They make a fabulous edible gift and are great to have on hand!

Round black bowl with pickles, set on a white marble background.

Why we love this recipe:

I grew up spending a lot of time in the kitchen with my Grandma, Great Aunt and Mum. Recipes passed down through generations are my favourite, and this recipe is something my Grandma made frequently.

Homemade Bread and Butter Pickles are a real delight. To say they are superior to store-bought is not an exaggeration, and it is such a great way to use up an abundance of quality, fresh produce.

These pickles are my favourite to serve on a delicious burger – I think the pickles might actually be the best part!

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Cucumbers – use the freshest you can find, and ensure they are free from blemishes. Pickling or baby cucumbers are ideal for this recipe.

Brown Onion – enhances the flavour of the pickles, and is delicious to enjoy with them.

Salt – ensure you use cooking salt or sea salt, as regular table salt may contain caking agents and is much stronger. We use the salt in this recipe to draw out the excess moisture from the cucumbers and soften the brown onions.

Apple Cider Vinegar – a great vinegar to use for pickling due to its fruity flavour that complements the cucumbers and spices.

Sugar – regular granulated sugar works fine. It helps to preserve the pickles and balances the flavour. Caster/Superfine sugar is also fine to use.

Turmeric – provides vibrant colour to the Bread and Butter Pickles, and enhances the flavour with its earthy qualities.

Mustard and Coriander Seeds – provides a boost of flavour to these delicious pickles, and are ingredients my Grandma always used in hers!

Step by Step Instructions:

Start by sterilising your jar or jars (see how to do this below).

the first four steps of preparing the pickles.

Wash and dry the cucumbers. Remove the top and end. Cut thinly – approximately 1/2 cm thick. Thinly slice the brown onion.
In a large bowl, add the cucumbers, onion and salt. Cover the bowl with plastic wrap, and place in the fridge for 4 hours.
Tip the cucumbers and onions into a colander and drain the excess liquid.
In a non-reactive pan, place the vinegar, sugar, turmeric, coriander and mustard seeds. On medium heat, stir to dissolve the sugar. Simmer for 3 minutes once the sugar is dissolved. Remove the pan from the heat.
Add the cucumbers and onions to the pickling liquid, and allow them to sit in the saucepan for 5 minutes.
Pour the pickles and liquid into your sterilised jars, and cool on your kitchen bench before refrigerating.

the final two steps of preparing the pickles.

Tips for Success and FAQs:

When making your own pickles and preserves, always ensure you are sterilising the jars you will store them in. This is very simple to do:

Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well.
Check that the metal lids do not have rubber inserts.
Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.

What are the best cucumbers to use?

Some cucumbers are specifically grown to be made into pickles. These smaller cucumbers are firm, meaning they retain good shape when pickled. For my pickles, I have used homegrown mini Lebanese Cucumbers. They are sweet and have a great crunch.

How long will the Bread and Butter Pickles last?

Stored in the fridge, the pickles will last for about 3-4 months. They are best consumed within the first three months for the best texture and taste. The longer you keep the pickles, the softer they will become.

What other flavour combinations can I make?

We also have recipes for Spicy Cucumber Pickles and Dill Pickled Cucumbers. Enjoy these!

up close shot of a round black bowl, with the pickles in it, set on a white background.

More recipes for you to try:

Once you start making your own preserves and pickles, it is hard to go back to store-bought!

Try these recipes also for more inspiration:

I hope you’ll give my Grandma’s recipe for Bread and Butter Pickles a try – I would love to know what you think in the comments below!

Alex xx