Heritage Bread and Butter Pickle - Pickled Cucumber and Onions

Recipe by French Tart
READY IN: 1hr 10mins
YIELD: 2-3 Jars




  • Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt.
  • Leave for one hour and then drain and rinse thoroughly.
  • 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.
  • 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.
  • Seal immediately with sterilised and vinegar proof lids.
  • Keep in a DARK and COOL storage area for 2 months before using.
  • Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics.