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Bread and Butter Pickles

Preparing: 15 mins Cook: 5 mins plus 5 hrs of soaking and marnating
Ingredients Method
450 g  of pickling, Polish, Lebanese or Kirby cucumbers
1 medium onion
2 tbsp rock salt
Pickling cucumbersThick slices of the cucumberTransfer the cucumbers into a glass bowlThick slices of the onionMix the vegetablesSprinkle with the salt
Cut the cucumbers into thick slices, about 1 cm thick and place them in a glass bowl.
Peel the onion and cut each half into thick slices. Add the onion to the cucumbers, sprinkle with salt and mix all ingredients. Cover with a small plate and refrigerate for 2-3 hours.
The vinegar and sugar solution:
300 ml apple cider vinegar
200 ml water
140 g caster sugar
¼ tsp turmeric
¼ tsp chilli flakes
2 tsp yellow mustard seeds
Add the waterAdd the vinegarAdd the sugarAdd the spicesStir to combine all ingredients


Place all ingredients in a small saucepan, stir and boil, then simmer for 5 minutes to let the sugar dissolve. Remove from the heat, set aside to cool the brine and let all the spices infuse into the liquid.
leave the cucumber and the onion on the sieve for a couple of minutes to drainTransfer to a glass jarPour the solution over the vegetablesCover and refrigerate for at least 3 hours, ideally overnight
Remove the cucumbers and onion from the fridge, transfer them to the sieve and leave them for 10 minutes. Then transfer the veggies to the clean, 1 litre glass jar and pour over the solution. Cover with the lid and refrigerate for at least 3 hours, ideally overnight.
Inspired by BBC Good Food Recipe

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