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–+ servings
Bread and Butter Pickles in a small dish.
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4.67 from 3 votes

Bread and Butter Pickles Recipe

One of the most popular condiments since the 1920s, bread and butter pickles are perfect with meats, burgers and sandwiches.
Prep Time1 hour 10 minutes
Cook Time10 minutes
Resting time12 hours
Course: Condiment
Cuisine: American, Australian, British
Servings: 1 medium jar
Calories: 1121kcal
Author: Libby Hakim

Equipment

  • 1 medium jar, sterilised
  • medium baking tray
  • medium saucepan
  • tongs or slotted spoon
  • food processor, cheese slicer or small knife (to finely slice cucumbers)

Ingredients

  • 4 Lebanese cucumbers (or equivalent)
  • ¼ red capsicum
  • 1 small white or brown onion
  • ½ cup salt
  • 1 cup water
  • 1 ½ cups apple cider vinegar
  • 1 cup white sugar
  • 2 teaspoons mustard seeds
  • 1 teaspoon coriander seeds
  • ¼ teaspoon ground turmeric

Instructions

  • Wash cucumbers. Slice very thinly using a food processor, cheese slicer or knife.
  • Thinly slice capsicum and onion.
  • Layer cucumbers, capsicum and onion in a baking tray, sprinkling each layer with salt. Cover with a clean tea towel and leave overnight in a cool, dark place.
  • The next day, add the rest of the ingredients in a saucepan. Stir over medium heat to dissolve sugar. Increase heat and simmer, uncovered, for 5 minutes.
  • While the pickling mixture is simmering, rinse the cucumbers, capsicum and onion in water and drain off liquid.
  • Once pickling mixture has simmered for 5 minutes, add the cucumbers, capsicum and onion. Bring the mixture to the boil again and then remove from heat immediately.
  • Use tongs or a slotted spoon to fill sterilised jar with cucumbers, capsicum and onion. Pour liquid into jar to the top and then seal jar.
  • Allow to cool and then store in the fridge.

Notes

Storing: Once cooled, place the jar in the fridge and store for up to 3 months (unopened). There is the option of "canning" these pickles so you can store for longer periods on the shelf in your pantry. However, you'll need to rely on your own knowledge of canning and preserving as the process is too extensive to cover here.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tip: Sterilise jars by placing jars, lids and rubber seals in the dishwasher on the hottest cycle before removing and placing onto a paper towel-lined tray to air dry completely.

Nutrition

Calories: 1121kcal | Carbohydrates: 262g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 56650mg | Potassium: 2347mg | Fiber: 10g | Sugar: 227g | Vitamin A: 2196IU | Vitamin C: 81mg | Calcium: 320mg | Iron: 6mg