Bread and Butter Pickles
Prep time
Cook time
Total time
These are crispy, sweet and tart and perfect with any sandwich.
Recipe type: Preserves
Cuisine: American
  • 5 large Lebanese cucumbers, trimmed, cut into thin slices (use a mandolin)
  • 1 medium brown onion, thinly sliced
  • 3 tbsp kosher salt
  • 375ml (1 ½ cup) apple cider vinegar
  • 215gm (1 cup) sugar
  • 2 tsp yellow mustard seeds
  • 2 bay leaves
  • ½ tsp coriander seeds
  • ¼ tsp turmeric powder
  • 1 tsp black peppercorns
  1. Place the cucumber, onion and salt into a bowl stirring the salt to coat the vegetables. Cover with plastic and refrigerate for 2- 3 hours. Rinse the cucumber mixture in a colander and pat dry with paper towel to remove all excess water.
  2. In a medium to large pot place the vinegar, sugar, mustard seeds, bay leaves, coriander seeds, turmeric and black pepper corns. Stir for 3 minutes or until the sugar dissolves over a medium heat. Add the cucumber mixture and bring to a simmer. Once it reaches a nice simmer, the pickles are ready to put in jars.
  3. Remove bay leaves.
  4. Transfer the mixture into sterilised glass jars and seal, set aside for a week to develop the flavours.
  5. Keep jars in a cool dark place, they will last at least a year. Once opened refrigerate them.
Slice the cucumbers with a mandolin, salt and wait 2-3 hours. Not much actual "work" involved for pickles better than you can buy in the store.
Recipe by The Orgasmic Chef at