The Bread and Butter Pickles here at Birdsong have been so popular! Occasionally I’m asked if we share the recipes…yes, we do.
We’ve made B&B pickles on both zucchini and cucumber, it works both ways. Just be aware that the first step involves salting your veg overnight…it’s a 2 day process making these pickles.
You will need:
Approx. 6 Lebanese cucumbers, or 3 medium sized zucchini, sliced finely (food processors make short work of this)
2 Capsicum (optional, but adds a beautiful colour contrast), seeds removed and finely sliced
A large onion, sliced finely
50g macrobiotic sea salt (Himalayan pink salt is fine too)
400ml Apple Cider Vinegar
200g either raw sugar or coconut sugar. Coconut sugar will give you a darker pickle.
1tsp each of turmeric, mustard powder, fennel seed
- Slice your cucumber, onion and capsicum finely. I do it all in the food processor.
- Put all these vegetables in a casserole dish or bowl and sprinkle with the salt. Toss the salt through, then cover the dish with cloth/wrap and leave overnight. This step is important, as it reduces the water content of the finished product.
- In the morning, put your salted veg in a colander and rinse them under cold water, then place out on clean tea towels to drain.
- Take a large saucepan and combine the vinegar, sugar and spices. Bring to the boil and then let simmer for 10 minutes.
- Now you can add in the sliced vegetables to the pot and let the mixture come to a boil for one minute. Then turn off the heat.
- Using sterilised jars with vinegar-proof lids (and a canning funnel if you have one, they save a lot of mess!), pack the mixture and then pour over remaining liquid to submerge the vegetables.
- Seal, label and store somewhere cool and dark (3 month shelf life stored like this), or store in the fridge for longer shelf life. And always store you opened jars in the fridge.