Bread & Butter Pickles
- Toss cucumbers, onions and salt in a large bowl. Refrigerate for 1-2 hours. Rinse off and pat dry.
- In a medium sized saucepan bring vinegar, sugar, garlic, chilli and peppercorns to a simmer and stir until sugar has dissolved. Cool.
- Layer cucumber and onions into sterile jars. Pour pickling liquid to cover the cucumbers. Seal ensuring as much air as possible is removed. Refrigerate.
- 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