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Bread and butter pickles

Australian Gourmet Traveller recipe for bread and butter pickles.

By Lisa Featherby
  • 30 mins preparation
  • 30 mins cooking plus cooling
  • Serves 6
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Bread and butter pickles


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


  • 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.


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.