Bread and butter pickles

Bread and butter pickles are versatile and so simple to make.

These, by Mike McEnearney, are no exception. Serve with grilled lamb skirt.


Serves 1kg
5 lebanese (short cucumbers)
5 French shallots, peeled
3 tablespoons sea salt
400 ml apple-cider vinegar View
200 g caster (superfine) sugar
2 teaspoons mustard seeds View
1⁄2 teaspoon freshly ground black pepper
1 teaspoon coriander seeds View
2 bay leaves

Slice the cucumbers and shallots thinly and place them in a bowl of iced water with the sea salt for 1 hour. Remove from the water and drain well. Combine the remaining ingredients in a saucepan over medium heat and bring to the boil. Cook for 3 minutes, then remove the pan from the heat and leave to cool. Combine the liquid and cucumbers in a bowl and mix well. Spoon the contents into sterilised jars and leave overnight before using. The cucumbers are best kept in the refrigerator and will last around 3 months.

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