Easy bread and butter pickles

Makes 1 medium-sized jar


  • half a cucumber (about 350g)

  • 1 medium red onion, very finely sliced

  • about 2 tbsp sea salt

  • 240ml white wine vinegar

  • 120ml cider vinegar

  • 180g light brown sugar

  • a quarter tsp ground cloves

  • a quarter tsp ground turmeric

  • 1 tbsp black mustard seeds

  • 1 sterilised jar


  1. Wash and thinly slice the cucumbers (about 5 millimetres thick).

  2. Halve the red onion and finely slice.

  3. Combine the cucumbers and onion in a bowl and sprinkle over the salt. Cover with a clean tea towel and leave in the fridge for at least 3 hours.

  4. Drain the vegetables and rinse well. Leave to drain, pressing down to remove any excess water.

  5. Combine the vinegar, sugar and spices in a non-reactive stainless steel saucepan. Gently heat, stirring occasionally until the sugar has dissolved.

  6. Add the drained vegetables and bring to the boil. Simmer for about 1 minute.

  7. Remove the vegetables (with a slotted spoon) to the sterilised jar.

  8. Gently simmer the remaining syrup for about 5 minutes until the liquid has slightly reduced.

  9. Pour the liquid over the vegetables in the jam jar.

  10. Cover with a suitable (plastic-lined) lid.

They are ready to eat within a day and will store in the fridge for about 3 weeks.

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