Bread and butter pickles

Bread and butter pickles

By
From
The Tivoli Road Baker
Makes
1 litre
Photographer
Bonnie Savage and Alan Benson

Pickles are tasty on just about anything, and will liven up any snack or sandwich. These ones have the zing of vinegar and a mellow note from the cumin and turmeric. We use them on sandwiches with pastrami and gruyère for a variation on a Reuben sandwich.

People are always asking why these are called bread and butter pickles. The story goes that a couple of cucumber farmers in Illinois survived the Depression years by making these pickles and bartering them for staples such as bread and butter.

Ingredients

Quantity Ingredient
900g lebanese cucumbers, sliced into ½ cm (¼ in) thick round slices
330g shallots, peeled and sliced to ½ cm (¼ in) thick
40g sea salt
330ml apple cider vinegar
365g caster sugar
1 tablespoon yellow mustard seeds
1 tablespoon cumin seeds
1/2 teaspoon tumeric
1/2 teaspoon cayenne pepper

Method

  1. Combine the cucumbers, shallots and salt in a large mixing bowl, and toss gently to coat the vegetables in the salt. Cover the bowl with plastic wrap and refrigerate overnight to brine.
  2. The next day, rinse the cucumbers and shallots in a colander under cold water to remove all the salt, then pack them tightly into a sterilised jar.
  3. Place the vinegar, sugar and spices in a heavy based saucepan and bring to a simmer over a medium heat, stirring, until the sugar has dissolved. Pour the liquid into the jar, making sure it completely covers the cucumbers and shallots, and seal it immediately.
  4. Your pickles will be ready to eat the next day, but we prefer to leave them for a week to further develop the flavour. You can store the jar at room temperature for up to two months, unopened. Once opened, the pickles will last in the fridge for a couple of weeks.
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