Ingredients
- 600 g cucumbers.
- 1 large brown onion.
- 1 tablespoon sea salt.
- 1 cup apple cider vinegar.
- 1 teaspoon yellow mustard seeds.
- 1 tablespoon rice malt syrup.
- 1/4 teaspoon turmeric, ground.
- 1 pinch freshly cracked black pepper.
Directions
- 1. Thinly slice the cucumbers and onion on a mandoline and place into a mixing bowl. Sprinkle over salt and toss together to coat. Cover and place into the fridge to sit overnight so the salt draws out the water from the cucumbers and softens the veggies. The next day, rinse and drain the cucumbers well.
2. Heat the apple cider vinegar, mustard seeds, rice malt syrup and turmeric in a saucepan on medium heat. Cook until you reach a simmer and rice malt syrup dissolves. Stir to combine everything. Add in the cucumber and onions and again, bring to a simmer for 30 seconds.
3. Scoop mixture into clean jars. Ensure there is enough brine (liquid) covering the cucumber and onion pickles. Leave on the bench for 1 day, then move to the fridge to store.
Bread ‘n’ Butter Pickles are the perfect sweet and tangy solution to any meal that needs some punchy improvement. Why the name? Apparently in the Great Depression they were a cheap household staple, so they were eaten in sandwiches of just bread and butter because that’s all they could afford.
Ingredients
- 600 g cucumbers.
- 1 large brown onion.
- 1 tablespoon sea salt.
- 1 cup apple cider vinegar.
- 1 teaspoon yellow mustard seeds.
- 1 tablespoon rice malt syrup.
- 1/4 teaspoon turmeric, ground.
- 1 pinch freshly cracked black pepper.
Directions
- 1. Thinly slice the cucumbers and onion on a mandoline and place into a mixing bowl. Sprinkle over salt and toss together to coat. Cover and place into the fridge to sit overnight so the salt draws out the water from the cucumbers and softens the veggies. The next day, rinse and drain the cucumbers well.
2. Heat the apple cider vinegar, mustard seeds, rice malt syrup and turmeric in a saucepan on medium heat. Cook until you reach a simmer and rice malt syrup dissolves. Stir to combine everything. Add in the cucumber and onions and again, bring to a simmer for 30 seconds.
3. Scoop mixture into clean jars. Ensure there is enough brine (liquid) covering the cucumber and onion pickles. Leave on the bench for 1 day, then move to the fridge to store.