Bread & Butter Cucumbers


800g cucumbers

2 sml brown onions

1/4 cup fine salt

250 mL white vinegar

1 cup granulated sugar

3 tsp brown mustard seeds

1/4 tsp home- dried tumeric (or store bought)


Thinly slice onions and cucumbers.  Place in colander with salt sprinkled all over.  Place colander over large bowl to collect juices.  Refrigerate for 3 hours.  Rinse cucumbers under cold, running water to remove salt.  Drain well and set aside.  Place all other ingredients into large preserving pan and simmer gently until the sugar dissolves.  Add cucumbers and onions cook for 2-3 minutes, turn off the heat, allow to cool.  Pack evenly into # 14 Fowlers Bottles, seal with ring, lid (s/s) and clip and process for 60 minutes in your Simple Natural Preserving Kit.  Remove from kit, allow to cool with clips on for 12-18 hours, store in pantry.  Refrigerate once opened and consume within 4 weeks.

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Tags: recipes cucumbers bread & butter cucumbers