Bread and Butter Pickles

Questions About Bread and Butter Pickles

How to Make Bread and Butter Pickles

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1. Toss the cucumber and onion slices with the salt in a colander set over a bowl, and leave for 1 hour to draw out the water. Rinse well under cold water and drain thoroughly.

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2. Put the vinegar, sugar, mustard seeds, celery seeds, turmeric and peppercorns in a large saucepan over medium heat. Stir until the sugar has dissolved and bring just to the boil.

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3. Add the drained cucumbers and onion, stir and bring back to just under the boil. Take off the heat at once, so that the slices stay crisp.

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4. Pack the slices into the jars with tongs, and pour over the hot brine to cover them completely. Seal and cool, then keep in the fridge.

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Tips That Matter

• Salt the slices for the full hour and drain them well. It is what keeps them crisp, and skipping it gives soft pickles.
• Do not boil the cucumbers in the brine. Bring the brine back just to a simmer, warm the slices through and take the pan off the heat.
• Choose small pickling cucumbers and slice them evenly. Large salad cucumbers are watery, and slices of different thickness soften at different speeds.

What to Serve With It

Burgers · Cheddar sandwiches · Cold fried chicken

Keeping and Reheating

Keep in the fridge for up to 2 months. They are ready to eat after 2 days and improve over a week.

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.