Name: Bread and butter pickles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 600 gram cucumber (i used small telegraph cucumbers but lebanese work well too); 400 gram small to medium zucchini; 2 medium onions; 2 stalks celery; 1/2 cup table salt; 2 1/2 cup white spiced or plain vinegar; 1 cup white sugar; 1 teaspoon yellow mustard seeds; 1/2 teaspoon turmeric; 2 bay leaves

Ingredients

600 gram cucumber (i used small telegraph cucumbers but lebanese work well too)

400 gram small to medium zucchini

2 medium onions

2 stalks celery

1/2 cup table salt

2 1/2 cup white spiced or plain vinegar

1 cup white sugar

1 teaspoon yellow mustard seeds

1/2 teaspoon turmeric

2 bay leaves

Method

1.Thinly slice the cucumbers, zucchini, onions and celery and toss together in a large glass or stainless steel bowl. Sprinkle over the salt and toss well, then top up with enough water to cover the vegetables. Leave to rest for 30 minutes. Drain off the salted water, but do not rinse.

2.Meanwhile, heat the white vinegar, sugar, mustard seeds, turmeric and bay leaves in a large saucepan and bring to the boil. Reduce this to a simmer and add the salt-soaked vegies. Simmer for 10 minutes.

3.Pack into sterilised jars and top up with hot liquid before sealing. Or store in jars or covered containers in the fridge for up to a month.

As the name of this recipe states, it’s just the best with a simple piece of buttered bread. Sneak on a thick slice of cheddar as well! This crunchy pickle has a distinctive sweet and sour tanginess. It’s great on a ploughman’s platter and to take on picnics. It is a bit tedious to cut the cucumbers by hand but worth it if you want thin, consistent slices. Otherwise, use a mandolin or food processor for the job. Makes 4 half Agee jars
Note

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Ingredients

Method

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