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Bread and butter pickles

You'll need

  • 14
  • pickling cucumbers (about 150gm each), thinly sliced widthways (see note)
  • 2
  • white onions, halved, thinly sliced
  • 85 gm (1/3 cup)
  • fine sea salt
  • 1.75 litres
  • white wine vinegar
  • 200 gm
  • caster sugar
  • 2 tbsp
  • mustard seeds
  • 1 tsp
  • ground turmeric

Method

  • 01
  • Combine cucumber, onion, salt and a tray of ice in a large bowl and set aside to remove excess liquid until required.
  • 02
  • 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.
  • 03
  • 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.

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.


At A Glance

  • Serves 6 people
  • 30 min preparation
  • 30 min cooking (plus cooling)
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At A Glance

  • Serves 6 people
  • 30 min preparation
  • 30 min cooking (plus cooling)

Featured in

Jan 2013

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