Full Recipe

Bread & Butter Pickle

This is a very old fashioned pickle that was one I used to make with a few additional spices.  I think the recipe must have originally come from my mother. Cucumbers and onions are the base. I’m growing several varieties of cucumbers so my pickle ended up a mix of apple and Lebanese. It doesn’t seem to have made any difference.

  • Ingredients:
  • 8 small cucumbers or 4 medium, finely sliced (it’s easiest to use a mandolin for these and the onions)
  • 3 onions – peeled and finely sliced
  • 6-7 cloves of garlic, finely chopped
  • Seasalt – about ½ cup
  • 2 tbsps mustard seeds
  • 2 tbsps celery seeds
  • 5-6 whole cloves
  • 2 tbsps whole white peppercorns
  • 2 tsp coriander seeds
  • 3 star anise
  • 2 tsps fennel seeds
  • 1-2 tsps ground turmeric
  • ½ tsp mustard powder
  • 3 cups cider vinegar
  • 2 cups brown sugar


Place the sliced cucumbers, garlic and onions in a bowl and sprinkle with seasalt. Mix in a few cubes of ice. Place a plate and a weight on the mix. Leave for 3 hours.

Drain and rinse off the salt.

Place the rest of the ingredients in a pot and bring to the boil. Simmer for 5 minutes. Add the vegetables and bring back just to the boil

Bottle in sterilised jars.

Try and leave them for 2-3 weeks before eating.