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Bread and Butter Pickles

These Bread and Butter Pickles are simple to prepare and a great addition to so many meals!
Course Pickles, Preserves, Side Dish
Cuisine International
Prep Time 15 minutes
Cook Time 10 minutes
Fridge Time 4 hours
Total Time 4 hours 25 minutes
Servings 1 700ml (23 fluid oz) Jar
Calories 962kcal
Author Alexandra

Ingredients

  • 400 g baby/pickling cucumbers See Note 1
  • 1 medium brown/yellow onion
  • 1 ½ tablespoon coarse salt See Note 2 and 3
  • 1 cup (250 ml) apple cider vinegar See Note 4
  • 1 cup (225 g) sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon coriander seeds
  • 2 teaspoon yellow mustard seeds

Instructions

To Sterilise the Jars:

  • Sterilise the jar or jars you'll be using to store the pickles. 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 place the jars in the oven for 15-20 minutes.

For the Pickled Cucumbers:

  • Wash and dry the cucumbers. Remove the top and end.
    Thinly slice - approximately ½ cm thick.
  • Peel a brown onion, and remove the tip and root end. Cut the onion in half, and thinly slice into half moons.
  • 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 a medium heat, stir to dissolve the sugar.
    Once the sugar is dissolved, simmer the liquid for 3 minutes.
  • Remove the saucepan from the heat, and 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 seal. Cool the jars on your kitchen bench before refrigerating.
    Once cool, your pickles are ready to consume. The flavours will develop further in 24-48 hours.

Notes

  1. I have used baby Lebanese Cucumbers in this recipe. Baby/pickling cucumbers are best to use for the size and crispness. 
  2. Ensure you use cooking salt or coarse sea salt, as regular table salt may contain caking agents and is much stronger. 
  3. The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons. Please adjust your measurements accordingly.
  4. I have used apple cider vinegar in this recipe, however, you can also use distilled white vinegar.
  5. Non-reactive saucepans are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as lemons, may take on a metallic taste and discolour if cooked in such pans.
  6. Please note, the nutritional information is based on the entire jar, and you will not be consuming the pickling liquid. 

Nutrition

Calories: 962kcal | Carbohydrates: 230g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 10493mg | Potassium: 974mg | Fiber: 6g | Sugar: 212g | Vitamin A: 420IU | Vitamin C: 19mg | Calcium: 131mg | Iron: 3mg