Chapter 2 · Classic Pickles

Bread-and-Butter Pickles

For those who like a sweeter pickle, bread-and-butter pickles are a delightful treat. They're great on sandwiches, in salads, or straight out of the jar (we don't judge).

Method
Water-bath canned
Ready in
A few weeks
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Ingredients

Units
Batch

Short on veg, or got a glut? Tap any underlined amount and type what you have - everything else rescales to match.

  • kg pickling cucumbers, sliced into coins
  • onions, thinly sliced
  • ml water
  • ml apple cider vinegar
  • g sugar
  • tbsp pickling salt
  • tbsp mustard seeds
  • tbsp celery seeds
  • tsp turmeric

Method

  1. Prepare the veggies

    Combine the cucumber slices and onions in a large bowl. Sprinkle with pickling salt, toss to coat, and let sit for about 1 hour. This draws out excess water, ensuring crisp pickles. Rinse and drain well.

  2. Make the brine

    In a large pot, combine the water, vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil, stirring until the sugar dissolves. Remove from heat.

  3. Pack the jars

    Sterilise your jars and lids. Pack the cucumber and onion mixture into the jars, leaving about 1-1.5 cm (1/2 inch) of space at the top.

  4. Add the brine

    Pour the hot brine over the veggies, ensuring they're fully submerged. Wipe the rims, seal the jars, and process in a boiling water bath for 10 minutes.

  5. Wait (again)

    Let the jars cool and store them in a cool, dark place. These are best enjoyed after a few weeks, allowing the flavours to meld beautifully.

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