Bread and butter pickles

You'll be making delicious pickled cucumbers in no time!

  • 3 hrs preparation
  • 30 mins cooking
  • Makes 4 Cup
  • Print
So-named for their Depression-era legacy of being served as a frugal feed between slices of buttered bread, bread and butter pickles have seen a resurgence in popularity as foodies seek to minimise food waste. Enjoy these pickles as part of a share plate, or as a condiment on burgers, hot dogs and in sandwiches.


  • 500 gram lebanese cucumbers, unpeeled, thinly sliced lengthways
  • 1 large brown onion (200g), sliced thinly
  • 1/4 cup coarse cooking salt (kosher salt)
  • 1 cup white vinegar
  • 1 cup white (granulated) sugar
  • 2 teaspoons mustard seeds
  • 1/2 teaspoon dried chilli flakes
  • 1/4 teaspoon ground turmeric


  • 1
    Combine cucumber and onion in medium non-metallic bowl; sprinkle with salt, mix well. Cover; stand overnight.
  • 2
    Rinse and drain cucumber mixture; drain on absorbent paper. Spoon into hot sterilised jars.
  • 3
    Meanwhile, stir remaining ingredients in medium saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil; remove from heat.
  • 4
    Pour enough hot vinegar mixture into jars to cover cucumber mixture; seal immediately. Label and date jars when cold.


Before sealing, use a skewer or chopstick to free air bubbles trapped in the jars.

  • Store pickle in a cool, dark place for at least three weeks before opening. Refrigerate after opening. The cucumbers will lose their colour on standing.

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