Jam and Preserve Recipes
Old English Bread and Butter Pickle
Refreshing and Summery, this very old recipe was a staple of lunches out in the fields - a replacement for the more expensive meat or cheese. Very tasty and satisfying and enjoyed just as much today
Ingredients
Cucumber
2 each
1 each
Onions (medium),
Peeled and chopped
Peeled and chopped
1 each
10 fl oz
300 ml
Caster Sugar
5 oz
140 g
Celery Seeds
0.3 tsp
2 tbsp
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Method
- START THE DAY BEFORE
- Start the day before by slicing the unpeeled cucumbers thinly - either by hand or with a mandolin
- Slice the peeled onion in the same way
- Layer in a large bowl sprinkling sea salt liberally between the layers
- NEXT DAY: tip the contents of the bowl into a large colander then rinse under a running tap moving the slices around with your hand - be careful not to soak the slices in any water.
- Drain
- Place your chosen jars in a low oven to warm
- In a large pan combine the vinegar, sugar and spices and heat over a moderate heat stirring to dissolve the sugar
- Cook together for a few minutes while you assemble the jars
- Layer in the cucumber and onion slices pushing the down gently to avoid having too many gaps
- Ladle in the spiced vinegar slowly, allowing it to trickle between the slices.
- Ease the layers with a dinner knife or chopstick to help the air escape
- Make sure to evenly distribute the seeds between the jars and ease them down into the jar
- Seal and store away from bright light.
- Allow to mature for 2-3 weeksbefore enjoying with bread and butter - and cheese
How long will it take to make?
Preparation time:
15 mins
Cooking time:
15 mins
Total time:
30 mins
Soaking overnight
not included in total time
How much?
approx. 6 x 200g/8oz jars or one large jar
Look after it
store away from direct light at ambient temperature
Useful links
Old fashioned Bread and Butter Pickle in the modern style 370ml round jar
Rosie's Preserving School Workshops
Old English Bread and Butter Pickle
