Name: Bread and butter pickles
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 14 pickling cucumbers (about 150gm each), thinly sliced widthways (see note); 2 white onions, halved, thinly sliced; 85 gm fine sea salt (1/3 cup); 1.75 litres white wine vinegar; 200 gm caster sugar; 2 tbsp mustard seeds; 1 tsp ground turmeric

Bread and butter pickles

Australian Gourmet Traveller recipe for bread and butter pickles.

Peach and ginger chutney — Bread and butter pickles

Serves 6

Prep

30M

Cook

30M

Total

Ingredients

14 pickling cucumbers (about 150gm each), thinly sliced widthways (see note)

2 white onions, halved, thinly sliced

85 gm fine sea salt (1/3 cup)

1.75 litres white wine vinegar

200 gm caster sugar

2 tbsp mustard seeds

1 tsp ground turmeric

Method

Main

1.Combine cucumber, onion, salt and a tray of ice in a large bowl and set aside to remove excess liquid until required.

2.To sterilise jars and lids, place in a large saucepan of water over high heat and boil for 10 minutes. Carefully remove jars and lids with tongs and set aside open-side up to cool.

3.Bring vinegar, sugar, mustard seeds and turmeric to the boil in a small saucepan over high heat. Drain cucumber and onion, add to pan, bring liquid back to the boil and remove pan from heat.

4.Follow steps 6-8 of [pickled radish recipe](https://www.gourmettraveller.com.au/recipes/browse-all/pickled-radishes-14172|target=”_blank”).

Makes about 2 litres. Bread and butter pickles will keep stored in a cool, dry, dark place for three months. You’ll need to begin this recipe two weeks ahead. If pickling cucumbers are unavailable, substitute Lebanese cucumbers.
Notes

Styling by Lisa Featherby