Quick Bread & Butter Pickles

Preparation info

  • Difficulty


  • Makes:

    500 ml

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

These classic pickles are as American as peanut butter and one of the products I sorely miss now that I am living in London. It’s forced me to make my own and they aren’t far off the jars of yellow-hued slices sold all over America. Baby kirby cucumbers or gherkins work best for this but I have also used the small Persian or Lebanese cucumbers.


  • 400 g (14 oz) Lebanese (short) or kirby cucumbers, cut into 1 cm (⅜ inch) thick slices
  • 1 onion, cut into 1 cm (⅝ inch) thick slices
  • 2 tablespoons rock salt or flaked sea salt
  • 300 ml (1072 fl oz) apple cider vinegar
  • 250 ml (9 fl oz/1 cup) water
  • 150 g ( oz/ cup) caster (superfine) sugar
  • pinch of ground turmeric
  • pinch of celery seeds
  • pinch of dried red chilli flakes, crushed
  • tablespoons yellow or brown mustard seeds


Put the cucumbers, onion slices and salt in a bowl, cover with iced water and soak for 1 hour. Drain well.

Meanwhile, combine the vinegar, water, sugar, turmeric, celery seeds, chilli flakes and mustard seeds in a small saucepan over medium heat. Bring to the boil, then simmer for 5 minutes. Remove from the heat and stand until cooled to room temperature.

Transfer the cucumber and onion mixture to a 500 ml (17 fl oz/2 cup) jar or sealable plastic container, pour the syrup over, cover and seal. Refrigerate for at least 3 hours before using. Pickles will keep, refrigerated, for 2 weeks.