Bread & Butter Pickles

Method

  1. Toss cucumbers, onions and salt in a large bowl. Refrigerate for 1-2 hours. Rinse off and pat dry.
  2. In a medium sized saucepan bring vinegar, sugar, garlic, chilli and peppercorns to a simmer and stir until sugar has dissolved. Cool.
  3. Layer cucumber and onions into sterile jars. Pour pickling liquid to cover the cucumbers. Seal ensuring as much air as possible is removed. Refrigerate.
  4. Can be eaten the next day and will keep for up to 3 weeks in the fridge.

Sterilise jars by standing them in a roasting pan in the oven for 20 minutes at 130°C. Ensure you remove any rubber seals.

Recipe by Colleen – ALDI Test Kitchen