1	Combine cucumber, onion, salt and a tray of ice in a large bowl and set aside to remove excess liquid until required.
2	To sterilise jars and lids, place in a large saucepan of water over high heat and boil for 10 minutes. Carefully remove jars and lids with tongs and set aside open-side up to cool.
3	Bring vinegar, sugar, mustard seeds and turmeric to the boil in a small saucepan over high heat. Drain cucumber and onion, add to pan, bring liquid back to the boil and remove pan from heat.
4	Follow steps 6-8 of pickled radish recipe.

Note Makes about 2 litres. Bread and butter pickles will keep stored in a cool, dry, dark place for three months. You’ll need to begin this recipe two weeks ahead. If pickling cucumbers are unavailable, substitute Lebanese cucumbers.

This recipe is from the January 2013 issue of Australian Gourmet Traveller.