Crisp, sweet-and-tangy pickles, golden with turmeric and speckled with mustard and coriander seeds. The classic sandwich pickle, made the slow, proper way.
Makes: 4 jars (300 ml each)
Time: 30 minutes, plus overnight salting and a couple of days in the fridge
Ingredients
400 g Lebanese cucumbers, thinly sliced
1 brown onion, thinly sliced
1 tbsp salt
The brine
1½ cups apple cider vinegar
1 cup water
½ cup sugar
1 tsp ground turmeric
2 tsp mustard seeds
2 tsp coriander seeds
A pinch of salt
Method
Toss the cucumber and onion with the salt. Cover with a clean tea towel and refrigerate overnight. The salt draws out the extra water, which is what keeps them crisp.
The next day, drain well and pack loosely into clean jars.
Put all the brine ingredients in a saucepan and simmer until the sugar dissolves. Let it cool slightly.
Pour the brine over the cucumbers and onion, seal, and refrigerate.
Leave for a couple of days so the flavours soak through before eating.
They’ll keep in the fridge for about a month.
My tip
Don’t skip the overnight salting. It’s the step that makes the difference between a soggy pickle and a crisp one. And pack the jars loosely, so the brine reaches every slice.
How I use it
Bread and butter pickles are made for a ham and cheese sandwich, a cheese board, or straight from the jar. More ways to use your homemade staples are coming in my Kitchen Staples book.
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