In a pickle about too many cucumbers? A simple recipe for bread and butter pickles.

3 year old Indie with her cucumber surplus

Bread and Butter pickles

In a pickle about too many cucumbers? This simple recipe will ensure nothing goes to waste in your vegie patch.


  • 5 Lebanese cucumbers, thinly sliced
  • 2 small onions, thinly sliced
  • 2 tablespoons of coarse sea salt
  • 1 ½ cups of apple cider vinegar
  • 1 cup of sugar
  • ½ teaspoon each of mustard, coriander and fennel seeds
  • 1 small chilli de-seeded and chopped

To prepare:

Layer the sliced cucumbers and onions in a container and sprinkle each layer with sea salt.
Leave to stand for 1 hour then rinse thoroughly in cold water.
In a saucepan gently heat the vinegar, sugar, chilli, mustard, coriander and fennel seeds until the sugar has completely dissolved.
Then boil rapidly for about 3 minutes.
Pack the cucumbers into sterilized jars, pour in the hot liquid to completely cover the cucumbers and seal.
Put the jars in a dark cupboard for 4 weeks and once opened store in the fridge.

First published: February 2011

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Plants & Vegetables, Organic Food, Preserving Food, Organic Cooking, Garden Type, All Gardens, Vegetables, how to pickle cucumbers, bread and butter pickles, organic cucumber recipe, Food, Recipes