The Nash Bread and Butter Pickles

Yield: Yields about 5 – 500 mL jars


5 long English cucumbers, washed and sliced

2 yellow onions, peeled and julienned

3 Tbs Kosher salt

3 cups (750 mL) cider vinegar

215 g sugar

2 Tbs mustard seeds

2 bay leaves

¼ tsp turmeric

½ tsp coriander seed

1 Tbs chili flakes


  1. Combine sliced cucumbers, onion and salt in a non-reactive bowl, gently mixing by hand to ensure the cucumbers are coated in salt. Let stand for 3 hours in the fridge.
  2. Combine the remaining ingredients in a pot and bring to a boil to dissolve the sugar.
  3. Drain the liquid from the cucumbers and onions, check to see if they are too salty. If so, rinse in cold water.
  4. Place the cucumbers and onion in your sterilized canning jars and pour the hot pickling liquid over them, keeping in mind the 1 cm headspace.
  5. Place on sterilized lids and seal until fingertip tight.
  6. Boil in a canner or steam for 20 minutes, remove, set upright, and allow to cool undisturbed for at least 24 hours.
  7. Check the seals and store in a cool, dry place. If they don’t seal properly, store them in the fridge.

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