“These are our signature pickles; the first ones we ever made. They’re a great way to start your pickling adventures. Small cucumbers are best for pickling, as their water content is lower: look out for bargain boxes of ‘seconds’ at farmers’ markets – often the only difference is that they’re not straight! Feel free to experiment with spices. These are classic pickle spices, but you could use whole chillies, garlic cloves, bay leaves, turmeric and strips of lemon zest.” – James Grant and Alex Elliott-Howery

What you need to know before you start

You will need at least an hour or two to draw out the excess moisture from the cucumbers. If you have the time, start this recipe the night before to give them as much time as possible. You will also need six 375ml jars with lids to store the pickles. 

Why is this the best bread and butter cucumber pickles recipe?

Created by pickling experts James Grant and Alex Elliot-Howery, this signature pickle recipe is so simple but yields tangy and zingy pickles that can be enjoyed in many different ways. It’s loaded with flavour thanks to the addition of spices like mustard and fennel seeds, while the combination of cucumbers and onions creates a satisfying crunch that’s ideal in sandwiches and salads.

How to sterilise jars for bread and butter cucumber pickles

This recipe requires sterilised jars to ensure it lasts. It’s a simple yet crucial step that should not be missed as it will help preserve your bread and butter cucumber pickles. 

To do this, run your jars, rubber seals and lids through the hottest cycle of your dishwasher. You can also hand wash in very hot soapy water. Rinse under very hot water and place the jars in a preheated 110°C/90°C fan-forced oven until completely dried. The seals and lids can be dried on a clean tea towel in direct sunlight. 

What does ‘heat-process’ mean? 

Also known as water-bathing or canning, heat-processing is a food preservation method that uses heat to stop the growth of bacteria and create a vacuum seal. This process is done at the final stages of pickling once the contents have entered the jar. To heat-process your pickles, line the base of a large stockpot (it should be deep enough to submerge the jars underwater; check this before you start bottling) with a tea towel and, working in batches if necessary, add jars, making sure they don’t touch the sides of the pot or each other.

Roughly matching the water temperature to the temperature of the jars (this prevents jars breaking), pour in enough water to completely cover the jars. Slowly bring to the boil over medium heat. Boil for 1 hour 15 minutes, adding more boiling water when necessary so the jars are completely submerged at all times, or until the jar lids are puffed up and convex.

Using a heatproof jug, carefully remove enough water from the pot to allow you to carefully remove jars from water using oven gloves or a thick tea towel. Set aside at room temperature overnight. The next day, the jar lids should be concave, confirming they are vacuum-sealed. If lids are not concave, sauce should be stored chilled and used within 2 weeks. Sealed jars can be stored in a cool, dark place for up to 1 year.

What ingredients you’ll need 

Lebanese cucumbers: The hero ingredient for this pickle recipe. If you can, choose smaller cucumbers as they hold less moisture and will take less time to prepare. 

Salt: Salt helps draw out the excess moisture from the cucumbers. 

White wine vinegar: The acidity of white wine vinegar helps to preserve the cucumbers while its gentle tanginess contributes to a balanced pickle.

Caster sugar: This superfine sugar adds a touch sweetness and is quicker to dissolve.

Turmeric: Turmeric imparts a subtle earthy and warm flavour to the pickling brine.

Onions: Onions add a touch of sweetness and will maintain its crunch when pickled. 

Mustard seeds: Mustard seeds add a distinctive savoury flavour and mild heat to the pickles. 

Fennel seeds: Fennel seeds impart a sweet, slightly licorice-like aroma to the pickling brine.

Dill seeds: Dill seeds add an earthy, slightly bitter flavour to complement the sweetness of the pickles and provide a contrast to the tanginess of the vinegar.

Black peppercorns: Peppercorns add a pungent, spicy kick to add depth and richness. 

Chilli flakes (optional): If you like, add a touch of chilli flakes for a subtle kick of spice. 

How to make bread and butter cucumber pickles

Homemade pickles are incredibly easy to make and are a great homemade edible gift. The recipe can be divided into three different components: salting the cucumbers to draw out moisture, making the brine mixture and preparing the jars with the cucumbers, onions and spices.

Once the cucumbers have been sliced and drained, make the brine by combining vinegar, sugar, turmeric and water in a saucepan. After bringing it to the boil for 5 minutes, pour the mixture into the prepared jars.

How to store bread and butter cucumber pickles

Pickles should be stored in sterilised jars and kept in a cool, dark place. If sealed and sterilised correctly, they will last for up to 12 months but the cucumbers will begin to lose their crunch after 6 months. Once opened, the jar must be kept in the fridge, and make sure that the pickles are fully submerged in the brine.

How to serve bread and butter cucumber pickles

Sandwiches, cheese platters, antipasto boards… the sky’s the limit when it comes to the versatility of these bread and butter cucumber pickles. Try them in a classic cheeseburger, chopped and added to an egg salad, or eat them straight from the jar. 

If you love bread and butter cucumber pickles, try this 

In the mood to pickle and preserve? Try your hand at our other chutney, pickle and sauce recipes:

• Pickled beetroot
• Peach chutney
• XO sauce