Bread and Butter Pickles are so good that I make them every November for my family and also make several jars to give as Christmas gifts.

This year I also wanted a quick and easy bread to go with the pickles so I made some Irish Oatmeal Soda Bread. If you want to make this bread or a similar one see my ‘Irish Soda Bread With Ancient Grains (Rye, Barley, Oats, Spelt)’ post.

What are Bread and Butter Pickles?

Bread and Butter Pickles, also known as Cucumber Pickles, are a sweet, sour cucumber pickle and are reputedly called Bread and Butter Pickles because they are good enough to eat with just bread and butter.

I was inspired by the recipe given by Patricia Lousada in ‘American Sampler’, first published in 1982. This book is also available as a PDF to loan for fourteen days at archive.org. to My Slow Cooker Apple Butter recipe is also derived from this wonderful little book.

Ingredients you will need to make Bread and Butter Pickles

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• 2 pounds / 900 grams cucumbers (approx. 2 large cucumbers)
• 12 ounces / 350 grams onions
• 2 ounces / 50 grams salt
• 12 ounces / 350 grams white sugar
• 2 tablespoons mustard seeds
• 2 teaspoon celery seeds
• ¼ teaspoon turmeric
• ¼ teaspoon cayenne pepper
• 12 fluid ounces / 350 ml cider vinegar

Directions

1. Cut the cucumbers into ¼ inch / 5 mm slices.
2. Slice the onions as thinly as you can.
3. Put the sliced cucumbers and onions in a bowl with the salt and mix thoroughly.
4. Leave to stand for 3 hours.
5. Drain and rinse well in cold water, then drain again.
6. Remove any excess water by drying them well with kitchen paper or a clean tea towel.
7. Put the sugar, mustard seeds, celery seeds, turmeric, cayenne pepper and cider vinegar in a large saucepan and bring slowly to the boil stirring until the sugar is dissolved.
8. When boiling point is reached add the cucumbers and onions. Bring back to simmer and simmer for 2 minutes. DO NOT ALLOW TO BOIL as this will make your pickles too soft.
9. Spoon into hot sterilised jars and cover with the vinegar and spices and seal.

How to Sterilise Jars

To sterilise the jars wash with hot soapy water, rinse thoroughly and then put them in the oven at 140°C / 120°C fan / Gas Mark 1 on a baking sheet to dry completely.

If you are using Kilner jars, boil the rubber seals separately, as dry heat damages them.

Sterilising the jars correctly will ensure that bacteria are removed, preventing them from becoming spoiled.

Bread and Butter Pickles

Recipe by Scones Plus More Course: SnacksDifficulty: Easy

Prep time

20

minutes

Cooking time

5

minutes

Leave to stand

3

hours 

Makes approx

4 / 1.8

pounds/kilos

Total time

3

hours 

25

minutes

Ingredients

• 2 pounds / 900 grams cucumbers (approx. 2 large cucumbers)

• 12 ounces / 350 grams onions

• 2 ounces / 50 grams salt

• 12 ounces / 350 grams white sugar

• 2 tablespoons mustard seed

• 2 teaspoon celery seed

• ¼ teaspoon turmeric

• ¼ teaspoon cayenne pepper

• 12 fluid ounces / 350 ml cider vinegar

Directions

• Cut the cucumbers into ¼ inch / 5 mm slices.
• Slice the onions as thinly as you can.
• Put the sliced cucumbers and onions in a bowl with the salt and mix thoroughly.
• Leave to stand for 3 hours.
• Drain and rinse well in cold water, then drain again.
• Remove any excess water by drying them well with kitchen paper or a clean tea towel.
• Put the sugar, mustard seeds, celery seeds, turmeric, cayenne pepper and cider vinegar in a large saucepan and bring slowly to the boil stirring until the sugar is dissolved.
• When boiling point is reached add the cucumbers and onions. Bring back to simmer and simmer for 2 minutes. DO NOT ALLOW TO BOIL as this will make your pickles too soft.
• Spoon into hot sterilised jars and cover with the vinegar and spices and seal.

Eating and Storing Bread and Butter Pickles

You can eat Bread and Butter Pickles after about two weeks.

Store in a cool place and they will keep for up to a year.

Serving Bread and Butter Pickles

Bread and Butter Pickles are perfect with cheese and cold meats and of course just with bread and butter!

If you are making Irish Oatmeal Soda Bread to have with the pickles wait until the bread is completely cold. Then slice and spread thickly with butter and enjoy with your cucumber pickles and perhaps a slice of cheese.

November is the time to start making preserves for Christmas and I am in full swing now. I have made my mincemeat and Christmas Pudding and if I have time will make some fresh chutney and other pickles. I’m also continuing with some other Christmas baking, including a light Christmas fruit cake which I hope to post very soon.

Until then ‘Happy Baking’!

Tanya