Bread And Butter Pickle Recipe


MethodMain Ingredient


 Cucumbers6 Large, cut in to chunks
 Onions1 1⁄2 Pound, peeled and thinly sliced
 Salt6 Tablespoon
 White distilled vinegar2 Pint
 Sugar12 Ounce
 Celery seeds2 Teaspoon
 Mustard seeds2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2117 Calories from Fat 67

% Daily Value*

Total Fat 8 g12.4%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3974.7 mg165.6%

Total Carbohydrates 477 g159%

Dietary Fiber 23.2 g92.9%

Sugars 399.9 g

Protein 23 g47%

Vitamin A 38.3% Vitamin C 171.3%

Calcium 73.7% Iron 68.4%

*Based on a 2000 Calorie diet


This pickle is especially good with English farmhouse Cheddar or Cheshire or cream cheese, wholemeal bread and country butter.
Put the cucumbers, onions and salt in a bowl. Toss and leave to stand for 1 hour. Pour off the brine, rinse well and drain.
Heat the vinegar, sugar and seeds and boil for 3 minutes. Pack the vegetables in jars. Add the hot vinegar mixture to cover and seal at once with vinegar-proof covers. Makes six 450 g (1 lb) jars