Pickled Cucumber and Onions.. ( bread and butter pickles)

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St Allie

Tech Administrator
Mar 6, 2009
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A jar of these is always open in my fridge.. It's the blokes favourite pickle.. and it uses up all the oversized gherkins from the garden. a sweeter pickle that goes with everything.This pickle must be stored in a DARK place, or the cucumbers will lose their colour, and it is best eaten after 2 months. This recipe is ideal when cucumbers are cheap or you have a glut in your garden. Allie


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


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.

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