Bread and Butter Pickles

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the cucumbers, onions and salt to a mixing bowl and toss together, ensuring the salt gets well worked through the onions and cucumber. Transfer the mixture to a sieve (fine-mesh strainer) and set it over the mixing bowl. Place in the refrigerator for 1–2 hours – this process will encourage all of the excess water to drain out of the cucumbers, giving a really crunchy pickle.

Step 2

Add the vinegar, sugar and spices to a saucepan set over a medium heat and bring to the boil, then reduce the heat and simmer for 4–5 minutes.

Step 3

Remove from the heat and allow to cool slightly.

Step 4

Pack the drained cucumbers and onions into two large glass jars (about 1 kg/4 cups capacity each) pressing them down well. If using, press the sprigs of fresh dill into the jar at this point too. Dill gives a great flavour to pickles.

Step 5

Pour over the cooled vinegar mixture and seal the jar. Store in the refrigerator. Try to leave the pickles for at least a day to infuse before tucking in. They should keep for up to 2 weeks stored in the refrigerator.

Step 6

1 hour 20 minutes (plus at least 1 day resting)

Step 7

Makes 2 x 1-kg (4-cup) jars Preparation – 15 minutes

Step 8

Chilling – 1–2 hours

Step 9

Cooking – 5–6 minutes

Step 10

Resting – at least 1 day

Step 11

Red Onion Marmalade