Bread and Butter Pickles

02Method

1. Toss the cucumber and onion with the salt in a colander and leave for 1 hour. Rinse and drain well, then pat dry.
2. Combine the vinegar, sugar, mustard seeds, turmeric and celery seeds in a saucepan and stir over medium heat until the sugar dissolves.
3. Bring to the boil, then remove from the heat.
4. Pack the cucumber and onion into clean jars and pour the hot brine over, covering the vegetables completely.
5. Cool to room temperature, seal and refrigerate. Wait at least 24 hours before eating; flavour peaks after 3 days.

03Notes & substitutions

• Use firm, small cucumbers like Lebanese or pickling types for the crispest result.
• Add a few slices of jalapeno or a pinch of chilli flakes for a spicy version.
• Use white wine vinegar for a lighter, sharper pickle.
• These are refrigerator pickles and are not shelf stable; do not store them in the pantry.
• Great on burgers, sandwiches and cheese platters.

04Common mistakes

• Skipping the salting step — it draws out water and keeps the slices crisp.
• Using soft or overripe cucumbers — they turn mushy in the brine.
• Cooking the cucumbers in the brine — only pour it over hot; boiling them makes them soft.
• Using unclean jars — wash the jars in hot soapy water and rinse well to keep the pickles fresh.

05Storage & leftovers