Bread and butter pickles
This recipe is perfect for homegrown cucumbers.
If you’re just starting out with pickles and preserving, this recipe is a good place to begin!
These pickles are perfect to extend the life of your home grown cucumbers and small zucchinis and make a wonderful homemade gift.
If you’re intending to keep these safely on your pantry shelf, I recommend using the water bath canning method to safely seal your jars. Otherwise, these should be kept in the fridge.
We eat these all year round on toasted sandwiches!
Bread and butter pickles
Servings: 6 jars
Prep time: 15 MinInactive time: 3 HourTotal time: 3 H & 15 M
Suitable for TM5, TM6 or TM7
Ingredients
Preparation
- Place a large glass or ceramic bowl into the Thermomix® lid, set scales to zero and weigh in 1000 g sliced cucumbers and 400 g sliced brown onions.
- Add 80g salt and 125 g water then toss to combine. Cover and set aside for 3 hours, stirring occasionally.
- Meanwhile, sterilise about 6 x 250ml glass jars.
- After 3 hours, drain and rinse cucumbers and onion using your Varoma® dish, then prepare pickling liquid. Place dill into Thermomix® mixing bowl and chop 3 seconds/speed 7. Scrape down and repeat if necessary.
- Weigh in 400 g sugar, 500 g vinegar, 1 tbsp mustard seeds, 1/4 tsp turmeric and 1/4 tsp cayenne pepper.
- Set timer for 10 min/100 degrees/speed 1.
- While liquid comes to the boil, fill your sterilised jars with cucumbers and onions, packing down quite firmly, and leaving a 2cm headspace at the top of each jar.
- Fill each jar with pickling liquid and seal. Store pickles in the refrigerator. For longer shelf life, use the water bath canning method.
Notes
This recipe works just as well with zucchini.
Slice your cucumbers and onions using your Thermomix® Cutter attachment.
Oven settings
Unless otherwise stated temperatures are for a fan-forced oven.
All rights reserved for Rebecca McAlister - Thermomix® Consultant
