Name: Easy bread and butter pickles
Prep time: 1560 min
Total time: 1560 min
Ingredients: 700 gram small lebanese or other very small cucumbers, sliced 2-3mm thick; 3 teaspoon salt; several cups of ice; 1 cup white vinegar; 1/2 cup cider vinegar; 1 cup white sugar; 1/4 cup brown sugar; 1/4 teaspoon turmeric; 1 1/2 teaspoon yellow mustard seeds; 3 whole allspice berries; 1 cinnamon quill (optional); 1 pinch dried chilli flakes; 1/2 teaspoon celery seeds; 1 onion, halved and thinly sliced

Easy bread and butter pickles

People assume that because one is old that time is not an issue. The trouble is, when you are as old as I am, everything simply takes so much longer to do! I can assure you, Nana’s brain moves just as quickly as ever, but my poor old limbs just don’t seem to follow, so a recipe that is reasonably quick to prepare is a boon for me. Most pickles and chutneys take the best part of a day to make and three months to mature. To speed things along, I’m making a batch of sweet and tangy bread and butter pickles. They are as delicious as a relish, but are ready in 24 hours.

Makes 1 Litre

Prep

26H

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Ingredients

700 gram small lebanese or other very small cucumbers, sliced 2-3mm thick

3 teaspoon salt

several cups of ice

1 cup white vinegar

1/2 cup cider vinegar

1 cup white sugar

1/4 cup brown sugar

1/4 teaspoon turmeric

1 1/2 teaspoon yellow mustard seeds

3 whole allspice berries

1 cinnamon quill (optional)

1 pinch dried chilli flakes

1/2 teaspoon celery seeds

1 onion, halved and thinly sliced

Method

1.Place sliced cucumbers in a colander and sprinkle with salt, tossing to mix, then add the ice and mix to distribute it. Place the colander in the sink or over a large bowl and leave for 2-3 hours.

2.Sterilise a 1-litre preserving jar and lid. Rinse the cucumber slices under cold water and drain well. While the cucumbers are draining, combine the vinegars, sugars, spices and seeds in a saucepan and heat until the sugars have dissolved.

3.Turn off the heat and add the rinsed and drained cucumber slices and the onion slices. Mix well and spoon into the jar. Store in the fridge. The pickles will be ready to eat in 24 hours.

Bread and butter pickles are delicious with cheese, in a burger or as a relish with cold meats.
Note

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