edenhana

Bread and Butter Cucumber Pickles

Sweet, tangy refrigerator pickles that need no canning equipment, built to handle a genuine cucumber glut in a single afternoon.

Serves: Makes about 2 jarsTime: 30 min

Made with Cucumber

Ingredients

  • 4 cucumbers, thinly sliced
  • 1 onion, thinly sliced
  • 2 tbsp salt
  • 1 cup sugar
  • 1 cup white vinegar
  • 1 tsp mustard seeds
  • 1/2 tsp celery seeds
  • 1/4 tsp ground turmeric

Method

  1. 1.Toss the cucumber and onion with the salt in a colander set over a bowl and leave for 1 hour to draw out excess water, then rinse briefly and pat dry.
  2. 2.Put the sugar, vinegar, mustard seeds, celery seeds and turmeric into a saucepan and bring to a simmer, stirring until the sugar dissolves.
  3. 3.Pack the cucumber and onion into clean jars, then pour the hot brine over, making sure everything is submerged.
  4. 4.Let the jars cool to room temperature, then refrigerate.
These are ready to eat after a few hours but genuinely better after a day or two, once the flavour has had time to work through. No canning needed; they keep well in the fridge for several weeks.