Bread and Butter Pickles Recipe

Perfect for sarnies, or to dig into the fridge (which face it we are all doing right now) for a sin free snack. Store these in the fridge - they keep for a few weeks (if they last that long!)

Find some empty jars 3 or 4 will be plenty. Pop them into the dishwasher and run them on hot. Or sterilise with Milton (always handy to have for any pickling and fermentation) work as  Cleanly as possible.

You will need

Approx ½ kg of pickling cucumbers, 500g white onion, 20g of sea salt (I use maldon), 1 cup of sugar  ¾ cup of distilled 

Vinegar, ½ cup of slowly made, Jones organic ACV, Spices - you can experiment here. Be flexible use what you have, but i always use a few cloves, mustard seeds ½ a tablespoon, some turmeric and some chilli flakes if you like heat.

Fresh chopped chilli is good too.. We always have jalapenos in the fridge and often throw some in for an extra kick.

Right. Now we’ve gathered everything on the list or our version of everything. Don't be afraid to substitute and experiment there are no hard and fast rules here.

Clean and prep the cucumbers, slice the onions and add to the prepped cucs in a big bowl with the salt. Pop them in the fridge for a while 3-4 hours should do it and then give them a really good couple of rinses with cold water.

Make you brine - pop the vinegar sugar and spices into a pan and bring to the boil. Add in the cuc and onion mix bring back up2 the boil and then strain off the cuc and onion. 

Pack the cucs and onions into the jars then top up with the brine - i like to keep all the spices in the brine. 

Pop on the lids on and allow to cool. Then store in the fridge and munch through them over the next couple of weeks YUM