Bread and Butter Pickle

Bread and Butter Pickle

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Home-produced cucumbers, grown under glass, are available almost all year round, with just a brief gap from November to February. Choose firm, straight cucumbers that have an even colour to make this sharp-flavoured pickle, which is good with simple dishes such as sandwiches or bread and butter - hence its name. The yield will depend on how tightly the vegetables are packed and the capacity of the jars.
Servings: 4
Calories: 230


  • 3 large ridge or smooth-skinned cucumbers
  • 4 large onions skinned and sliced
  • 3 tbsp salt
  • 3/4 pint distilled white vinegar
  • 5 oz sugar
  • 1 tsp celery seeds
  • 1 tsp black mustard seeds


  • Thinly slice the cucumbers, then layer the cucumber and onion slices in a large bowl, sprinkling each layer with salt. Leave for 1 hour, then drain and rinse well.
  • Put vinegar, sugar and celery and mustard seeds in a saucepan and heat gently, stirring, until sugar has dissolved. Bring to boil and boil for 3 minutes.
  • Pack the vegetable slices into pre-heated jars and add enough hot vinegar mixture to cover. Cover immediately with airtight, vinegar-proof tops.
  • This pickle must be stored in a dark place or the cucumber will lose its colour. Store for 2 months to mature before eating.
Calories: 230 kcal
Carbohydrates: 51 g
Protein: 3 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 5244 mg
Potassium: 483 mg
Fiber: 4 g
Sugar: 43 g
Vitamin A: 165 IU
Vitamin C: 15 mg
Calcium: 77 mg
Iron: 1 mg
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