Bread and Butter Pickle

Bread and Butter Pickle

Bread and Butter Pickle

Cook Time
12 Hour 45 Minutes
makes 6, 450g/ 1lb jars
Bread and Butter Pickle
  • 675 gram cucumber, halved lengthways and sliced

  • 500 gram onions, peeled and sliced

  • 350 gram (12 ounce) red peppers, deseeded and sliced

  • 350 gram (12 ounce) yellow peppers, deseeded and sliced

  • 3 tablespoons Sea Salt

  • 1 litre (1¾ pint) cider or white wine vinegar

  • 2 teaspoon Turmeric Powder

  • 1 tablespoons Yellow Mustard Seeds

  • 2 teaspoon Fennel Seeds

  • 450 gram (1 pound) granulated sugar


  • 1 Place the sliced vegetables in a glass bowl and sprinkle with the Salt. Leave for 12 hours or overnight. Strain the vegetables and rinse thoroughly with cold water. Pat them dry with kitchen paper.
  • 2 Pour the vinegar into a large stainless steel preserving pan. Add the remaining ingredients and bring up to the boil. Boil the vinegar mixture for 10 minutes.
  • 3 Add the drained vegetables and bring the mixture back up to the boil. Remove from the heat and pack into large hot sterilised jars.