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Heritage Bread and Butter Pickle - Pickled Cucumber and Onions

5.0(8)

An easy and old fashioned pickle that takes its name from the fact that this pickle goes so well with simple bread and butter, or sandwiches. This pickle must be stored in a DARK place, or the cucumbers will lose their colour, and it is best eaten after 2 months. I always try to have a jar or two of this colourful and tangy pickle tucked away in my pantry - as it makes fabulous sandwiches for teatime or picnics, as well as being an ideal accompaniment for simple suppers and light toasted snacks. This recipe is ideal when cucumbers are cheap or you have a glut in your garden. If you don't have time to wait before eating this, I also have a "quick" recipe for this type of pickle posted on Zaar: Recipe #245742 .

by French Tart·published 2008-04-21

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Onions

Servings

(2–3)

Total time

1h 10m

prep 1h 10m

Calories / serving

512 kcal

Ingredients (7)

serves

3 large cucumbers, thinly slicedcucumber
3 large onions, peeled and thinly slicedonion
3 tablespoons saltsalt
450 ml distilled malt vinegarvinegar
150 g sugarsugar
1 teaspoon celery seedcelery-seed
1 teaspoon mustard seedsmustard-seed

Instructions (7 steps)

01Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt.
02Leave for one hour and then drain and rinse thoroughly.
03Put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. Then bring it to a rapid boil and boil for 3 minutes.
04Pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes.
05Seal immediately with sterilised and vinegar proof lids.

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Rich recipe — supports nutrition-aware planning.