Bread & Butter Pickle

Bread and Butter Pickle, sometimes also known as cucumber pickle or even dill pickle depending on the spices you choose, is one of those comforting, nostalgic recipes that tastes like a slice of tradition.

Making it at home is surprisingly simple, and the rewards go far beyond the jars lined up in your pantry. The scent of vinegar, spices, and sliced cucumber simmering away is enough to transport you straight into a farmhouse kitchen.

Honestly, there’s something deeply satisfying about turning a glut of garden cucumbers into something you can enjoy all year round. These pickles are crunchy, tangy, sweet, and just the right amount of salty. They’re a flavour bomb that elevates just about anything they touch. And don’t be fooled by the name. While they’re brilliant in a classic sandwich (more on that below), Bread and Butter Pickles are so much more versatile than they get credit for.

This season’s cucumber harvest was nothing short of ridiculous. I gave away bagfuls to work colleagues and neighbours, tossed them into salads, spiralised them into noodles, and still had over 30 left by the end. Letting them go to waste was never an option, so into jars they went.

And here’s the beauty of home preserving: it’s not just about saving food. It’s about slowing down, celebrating the harvest, and turning simple produce into something that keeps giving. Just like any homemade preserve, pickles made from backyard cucumbers and a generous pinch of love make incredible gifts. Never underestimate the joy of a garden-to-kitchen jar. It’s heartfelt, useful, and surprisingly coveted. I’ve even got an ongoing jar exchange with my mum. As long as she returns the empty one, she knows another is coming. It’s no longer just for Christmas either. We’ve made it a year-round thing.

So, what can you do with Bread and Butter Pickles? So much more than just layering them in a sandwich (although they do shine next to cheese, ham, or roast veggies), these pickles are little flavour enhancers in disguise. Try them:

• Chopped through a potato or egg salad for extra tang and crunch

• Tossed into a burger or hot dog in place of standard dill pickles for a hint of sweetness

• Paired with sharp cheddar or goat cheese on a grazing board

• Mixed into tartare sauce or remoulade for a twist

• Piled on top of grilled cheese toasties for the perfect sweet-sour crunch

• Or even straight from the jar, standing at the fridge door — no judgement!

Once you’ve made your own, you’ll wonder why you ever bought them. The texture is crisper, the flavour is fuller, and you get to control everything from sugar levels to spice intensity.

Ready to turn your cucumber crop into pantry gold? Let’s get pickling!

Bread & Butter Pickles

Ingredients

• 1.5kg cucumbers (approx 7-8 Lebanese cucumbers)
• 500g onion, sliced
• 8 tsp salt
• 2 1/2 cups white vinegar
• 2 tsp turmeric
• 4 tsp mustard seeds
• 2 tsp coriander seeds
• 1 whole chilli, deseeded and finely chopped
• cloves
• 1 1/2 cups sugar

Method

1. Firstly wash the cucumber and pat dry with a paper towel. Slice the cucumber finely, discarding ends to your compost.
2. Slice and dice the onion finely. It is best to measure the onion rather than count them (as they come in different shapes and sizes)!  I used 3 x red onions, 1 x brown onion and 1 x shallot for example which all equated to 500grams.
3. Place both the cucumber and the onion into a large bowl and sprinkle the salt over the vegetables.  Allow to rest for 3-4 hours. The salt will draw out the liquid which then needs to be drained. Expect around 3 cups of extracted liquid! Rinse the vegetables in cold water to remove the salt, then drain again.
4. In a large saucepan add white vinegar, turmeric, seeds, cloves, chilli and sugar. Heat until boiling and until the sugar is fully dissolved.  Add the cucumber/onion contents and allow to simmer for 10 minutes.
5. Meanwhile prepare your sterilized jars and lids.  Remove the jars and allow to dry upside down on paper towels. When cool enough to handle, flip them over and begin to fill them.
6. Scoop out cucumber/onion from the saucepan and press gently to fill as much as possible into the jar. Then ladle the hot liquid to cover the vegetables. Remove lids from boiling water, dry with paper towel, wipe off any excess liquid that may have come in contact with the rim of the jar, and screw on tightly.

Enjoy!