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Nutrition Facts
Serving Size 1 Jars 1009g Recipe makes 2 Jars)
Calories 512
Calories from Fat 12		(2%)
Amount Per Serving		%DV
	Total Fat 1.4g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 10493mg		437%
Potassium 1183mg		33%
Total Carbohydrate 117.2g		39%
	Dietary Fiber 5.8g	23%
	Sugars 93.1g
Protein 5.6g		11%
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A Yorkshire High Tea

French Tart

Heritage Bread and Butter Pickle - Pickled Cucumber and Onions

Recipe #299697 | 1¼ hours | 1¼ hours prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: French Tart
Apr 21, 2008

An easy and old fashioned pickle that takes its name from the fact that this pickle goes so well with simple bread and butter, or sandwiches. This pickle must be stored in a DARK place, or the cucumbers will lose their colour, and it is best eaten after 2 months. I always try to have a jar or two of this colourful and tangy pickle tucked away in my pantry - as it makes fabulous sandwiches for teatime or picnics, as well as being an ideal accompaniment for simple suppers and light toasted snacks. This recipe is ideal when cucumbers are cheap or you have a glut in your garden. If you don't have time to wait before eating this, I also have a "quick" recipe for this type of pickle posted on Zaar: Sunday Afternoon Tea Quick Pickled Cucumber and Onion .

2 -3 Jars (change servings and units)

Ingredients

3 large cucumbers, thinly sliced
3 large onions, peeled and thinly sliced
3 tablespoons salt
450 ml distilled malt vinegar
150 g sugar
1 teaspoon celery seed
1 teaspoon mustard seeds

Directions

1
Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt.
2
Leave for one hour and then drain and rinse thoroughly.
3
Put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. Then bring it to a rapid boil and boil for 3 minutes.
4
Pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes.
5
Seal immediately with sterilised and vinegar proof lids.
6
Keep in a DARK and COOL storage area for 2 months before using.
7
Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics.

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Featured Reviews for This Recipe

From: Derf

On Aug 23, 2009

YUM! these look so good I can hardly wait 'til the end of October!! I can tell just by looking they are gonna be delicious and it will be hard to wait. They are hiding in a cool dark place (: And so easy to make, I got 6 pints, used walla walla sweet onions and two huge cucumbers. This is the first time I have used Splenda in pickles, so sampling the result should be interesting! See ya in October!! Thanks for posting!

1 person found this review helpful

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From: Shirlsaw

On Aug 22, 2009

OK - right now this review is based on ease of preparation since you should leave them sit for 2 months. However I would like to clarify the metric/imperial units for those of us in the US attempting this one. I used 2 cups of vinegar (although I wimped and used cider not malt), 3/4 cup sugar, and approximately 6-7 cups of sliced cucumbers (after all 'large' is relative). I based my cuke quantity on similar recipes with that much liquid. I will update this review once I taste test - that would be around Halloween!!

1 person found this review helpful

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From: Andi of Longmeadow Farm

On May 5, 2008

We had our picnic chicken, we had our coleslaw, we had the chips. But no pickles. "Where are the pickles, Andi?" Dennis asked while he was rooting through the canning cupboard. "Dennis, you ate the last jar in February....and we don't have anymore left." I replied. I thought about it for a second.....hmmmmm, I remember FT putting something about a quick pickle with onions that maybe I can put together so we can have it least for the weekend to enjoy. I had already cut up cucumbers and onions from the luncheon the other day, so I had plenty for two jars. I followed this exactly to a tee, except I threw in about 5 little pieces of red pepper flakes ...well just for the heck of it. Now they are canned and ready to go but alas, I don't think they will last until the next picnic. Yummy FT! Made for the occasion of FT's Birthday May 5, 2008.

4 people found this review helpful

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From: SaintAllie

On Feb 27, 2009

I cheated and opened the first jar only 3 weeks after making them.. The jar didn't last an hour. Best pickle recipe I have made so far, with such simple ingredients.. time efficient too. This one is a keeper and I'm making another batch this morning. Thankyou