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Bread and butter pickles

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  • Egg free
  • Dairy free
  • Gluten free
  • Lactose free
  • Wheat free
  • Soy free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegan
  • Vegetarian
  • 1 serve veg or fruit
  • Low fat per serve

These bread and butter pickles make the perfect condiment for sandwiches, burgers and antipasto plates, adding a deliciously tangy flavour.

  • Serves20, Makes 2 x 450ml jars
  • Cook time5 minutes
  • Prep time15 minutes, (+ overnight soaking)
Bread butter pickles

Ingredients

  • 5 Lebanese cucumbers, cut into 5mm-thick slices
  • 2 tbs salt
  • 2 1/2 cups (625ml) apple cider vinegar
  • 1 cup (220g) caster sugar
  • 2 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1/2 tsp chilli flakes
  • Pinch ground turmeric

Nutritional information

Per serve: Energy: 239kJ/57 Cals (3%), Protein: 1g (2%), Fat: 0.2g (0%), Sat Fat: 0g (0%), Sodium: 924mg (40%), Carb: 12g (4%), Sugar: 12g (13%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the cucumber into a glass bowl or plastic container and sprinkle with the salt. Toss to combine. Cover and place in the fridge overnight to pickle.

  2. Step 2

    Preheat oven to 100°C. Wash two 450ml preserving jars and the lids. Place into the oven for 20 mins to dry and sterilise.

  3. Step 3

    Transfer the cucumbers to a colander and drain off the liquid. Rinse under cold running water to remove excess salt. Drain well. Spread cucumber out on a clean tea towel and pat dry.

  4. Step 4

    Place the vinegar, sugar, mustard seeds, fennel seeds, coriander seeds, chilli and turmeric in a medium saucepan over medium heat. Bring to the boil. Reduce the heat to low and simmer for 5 mins or until aromatic. Add the cucumber and return to a simmer. Remove from heat.

  5. Step 5

    Use tongs or a slotted spoon to transfer the cucumber mixture evenly among prepared jars. Pour pickling liquid over the cucumbers, filling to the top so the cucumbers are completely covered. Place lids on jars and seal tightly. Set aside to cool. Place in the fridge to chill. Set aside for 2 days to develop the flavours. Keep in the fridge for up to 1 month.

Bread and butter pickles recipe

Deliciously sweet and with a tangy surprise, this bread and butter pickle recipe is surprisingly quick and incredibly easy to make. When you’ve finished making it, you’ll have the perfect condiment to give a tasty lift to a humble sandwich, make a delicious pairing with a cold meat salad, or to simply enjoy as a flavoursome snack.

About bread and butter pickles

Bread and butter pickles became a staple in America during the Great Depression, where they were served as a meal between slices of bread. They are thought to be the inspiration of Illinois couple Omar and Cora Fanning, who registered the trademark. Since then, bread and butter pickles have made their way around the world and certainly found a home in Australian pantries. While jars of this tasty condiment with a slight crunch can be purchased at your local supermarket, it’s also quick, easy and satisfying to make your own.

How to make bread and butter pickles

Lebanese cucumbers are the main ingredient choice when making bread and butter pickles because they are sweeter than other varieties and will retain that little bit of firmness that lends a freshness to these pickles. Most recipes for bread and butter cucumber pickles include onion. While ours omits the onion, there is no loss of flavour thanks to the range of spices used in the recipe. However, if you’re a stickler for tradition, you can add a thinly sliced brown onion with the cucumber at the overnight pickling stage. 

What to serve with bread and butter pickles

What you choose to pair with our bread and butter cucumber pickle recipe is really a question of what not to serve them with. Why not try them on our double-decker hamburger for a family night in front of the telly. You could add them to our giant club sandwich for a relaxed, laid-back meal to remember. But their use is only limited by your imagination. All kinds of sandwiches, salads, burgers, cold meat and antipasto platters will be enhanced by this cucumber pickle delight.

Love this recipe?

If our pickled bread and butter cucumber recipe has inspired your inner preserves cook to head to the kitchen, you might like to try our pickled radish and beetroot recipe. This rich and tangy preserve is ready in a speedy 20 minutes. If it’s a rainy day and you’d like to embark on a little cooking project, our onion and bacon jam recipe will yield a delicious edible gift or addition to any grazing platter. It’s packed with tasty thyme and has a sumptuous smoky flavour.

FAQs

Bread and butter pickles

Bread and butter pickles
  • Serves20, Makes 2 x 450ml jars
  • Cook time5 minutes
  • Prep time15 minutes, (+ overnight soaking)
Ingredients
  • 5 Lebanese cucumbers, cut into 5mm-thick slices
  • 2 tbs salt
  • 2 1/2 cups (625ml) apple cider vinegar
  • 1 cup (220g) caster sugar
  • 2 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1/2 tsp chilli flakes
  • Pinch ground turmeric
    Description

    These bread and butter pickles make the perfect condiment for sandwiches, burgers and antipasto plates, adding a deliciously tangy flavour.

    Method
    1. Step 1

      Place the cucumber into a glass bowl or plastic container and sprinkle with the salt. Toss to combine. Cover and place in the fridge overnight to pickle.

    2. Step 2

      Preheat oven to 100°C. Wash two 450ml preserving jars and the lids. Place into the oven for 20 mins to dry and sterilise.

    3. Step 3

      Transfer the cucumbers to a colander and drain off the liquid. Rinse under cold running water to remove excess salt. Drain well. Spread cucumber out on a clean tea towel and pat dry.

    4. Step 4

      Place the vinegar, sugar, mustard seeds, fennel seeds, coriander seeds, chilli and turmeric in a medium saucepan over medium heat. Bring to the boil. Reduce the heat to low and simmer for 5 mins or until aromatic. Add the cucumber and return to a simmer. Remove from heat.

    5. Step 5

      Use tongs or a slotted spoon to transfer the cucumber mixture evenly among prepared jars. Pour pickling liquid over the cucumbers, filling to the top so the cucumbers are completely covered. Place lids on jars and seal tightly. Set aside to cool. Place in the fridge to chill. Set aside for 2 days to develop the flavours. Keep in the fridge for up to 1 month.