Heritage Bread and Butter Pickle - Pickled Cucumber and Onions

Submitted by French Tart

"An easy and old fashioned pickle that takes its name from the fact that this pickle goes so well with simple bread and butter, or sandwiches. This pickle must be stored in a DARK place, or the cucumbers will lose their colour, and it is best eaten after 2 months. I always try to have a jar or two of this colourful and tangy pickle tucked away in my pantry - as it makes fabulous sandwiches for teatime or picnics, as well as being an ideal accompaniment for simple suppers and light toasted snacks. This recipe is ideal when cucumbers are cheap or you have a glut in your garden. If you don't have time to wait before eating this, I also have a "quick" recipe for this type of pickle posted on Zaar: Recipe #245742 ."

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Yields: 2-3 Jars

ingredients

• 3 large cucumbers, thinly sliced
• 3 large onions, peeled and thinly sliced
• 3 tablespoons salt
• 450 ml distilled malt vinegar
• 150 g sugar
• 1 teaspoon celery seed
• 1 teaspoon mustard seeds

directions

1. Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt.
2. Leave for one hour and then drain and rinse thoroughly.
3. Put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. Then bring it to a rapid boil and boil for 3 minutes.
4. Pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes.
5. Seal immediately with sterilised and vinegar proof lids.
6. Keep in a DARK and COOL storage area for 2 months before using.
7. Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics.

Reviews

[Shirlsaw]

OK - right now this review is based on ease of preparation since you should leave them sit for 2 months. However I would like to clarify the metric/imperial units for those of us in the US attempting this one. I used 2 cups of vinegar (although I wimped and used cider not malt), 3/4 cup sugar, and approximately 6-7 cups of sliced cucumbers (after all 'large' is relative). I based my cuke quantity on similar recipes with that much liquid. I will update this review once I taste test - that would be around Halloween!!

 

[Anton Ego]

These bring back childhood memories. Try them on toast and peanut butter...YUMMMM. Just downright delicious - and that's from a food snob.

 

[dianegrapegrower]

Made these last summer with the end of my cucumbers. Subbed cider vinegar for the malt, but otherwise made as written. Opened yesterday for my first taste - delicious! These had a nice mild sweetness, and the amount of onion gave them a savory note too. Thanks for sharing!

 

[Derf2440]

YUM! these look so good I can hardly wait 'til the end of October!! I can tell just by looking they are gonna be delicious and it will be hard to wait. They are hiding in a cool dark place (: And so easy to make, I got 6 pints, used walla walla sweet onions and two huge cucumbers. This is the first time I have used Splenda in pickles, so sampling the result should be interesting! See ya in October!! Thanks for posting!

 

[Joanne B.]

I have a similar recipe that goes over really well. Except that my recipe calls for one green pepper thinly sliced. Give it a try I think you'll like it.