Bread and Butter Cucumbers


Bread and Butter Cucumbers
A hardy plant that is easy to cultivate, the homegrown cucumber is a handy ingredient to have in your garden and it can be stored in brine for platters or to go in burgers.

Generally, cucumbers grow as a vine, so make sure you have enough space to grow them. Check that the space gets plenty of sunshine and warmth. Prepare your soil with organic compost and manure, digging it to one spade’s depth. Feed every three to four weeks. Cucumbers should be ready for harvesting 55 to 70 days after planting. 

With jars of bread and butter pickles in your pantry, you can quickly add flavour to your favourite sandwiches, or try them on toast with tasty cheese. You can also place slices on hamburgers, or chop them and add to potato salad.


Bread and Butter Cucumbers recipe

Makes: 2 jars



1kg Lebanese cucumbers or 2 telegraph cucumbers

1½ cups white wine vinegar

1 cup caster sugar

1 tbsp yellow mustard seeds

½ bunch fresh dill


  1. Wash and trim cucumbers. Cut cucumbers into quarters lengthways (if using telegraph cucumbers, halve them and cut into quarters lengthways) and place into a ceramic or glass bowl.
  2. Sprinkle ¼ cup salt over cucumbers and toss until covered. Cover and stand overnight. Rinse under cold water and drain.
  3. Combine vinegar, 1 cup of water, sugar and mustard seeds in a large saucepan. Stir over a medium heat until sugar dissolves and mixture comes to the boil. Reduce heat and simmer, uncovered, for 5 minutes.
  4. Add prepared cucumber and return to the boil. Remove immediately from heat and cool slightly.
  5. Pack cucumber into sterilised jars with stalks or sprigs of dill. Ladle vinegar mixture over cucumbers and seal.


Smart Tip:

Try adding onion and capsicum to your bread and butter pickles for a bit of variety.


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