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Bread and Butter Pickle
Preserves

Thinly sliced cucumber and onion pickled in clear vinegar with spices, sometimes coloured with turmeric.

Bread-and-butter pickle is one of those English things, along with debutantes, galoshes and calling men 'sir', which is now pretty much extinct at home, but continues to thrive in North America.


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3 large cucumbers
2 large white onions
450ml distilled white wine vinegar
250g granulated sugar
3tbsp salt
1 tbsp celery seed
2 tbsp mustard seed
pinch ground ginger

1. Thinly slice the cucumbers and peel and finely slice the onions.
2. Extract excess water by covering with the salt and leaving overnight.
3. Rinse the cucumber and onion and gently pat dry.
4. Pour the vinegar into a large pan with the mustard and celery seeds, pinch of ground ginger and sugar and heat gently, stirring until the sugar dissolves.
5. Bring to the boil, add the cucumber and onion and simmer for 10 minutes or until the vegetables have softened but not disintegrated.





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