Bread and Butter Pickles
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 3hrs 15mins
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- Serves
- 8
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- Calories
- 65
Bread and butter pickles got their name in the Great Depression in America; they were low-cost and had a long shelf life and so were eaten to add flavour to the usual meal of bread and butter. Crisp and tart, they’re still eaten today alongside sandwiches, burgers, and cold meats. This recipe makes enough to fill 2 x 500 ml jars. Make sure your jars are sterilised by running them through a dishwasher or rinsing them with boiling water and drying them at a very low temperature in the oven.
recipe updated Apr 24, 2025
Ingredients
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- Shallot
- 90 g
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- Kirby cucumber
- 600 g
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- Water
- as needed
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- Sea salt
- 2 tablespoons
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- Apple cider vinegar
- 300 ml
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- Water
- 200 g
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- Sugar
- 75 g
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- Ground turmeric
- ½ teaspoon
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- Celery seeds
- 1 teaspoon
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- Mustard seeds
- 1 tablespoon
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- Black peppercorns
- 1 teaspoon
Tools
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Cooking Chef XL
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Bowl - large
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Jar
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Cooking chef xl bowl
Step preview
- Add shallot, sea salt and Kirby cucumber to a clean bowl
- Mix until combined
- Add water to the bowl
- Chill in fridge - 2 hr
- Drain and rinse the contents of the large bowl
- Divide vegetables between 2 jars then set aside
- Attach the Stir Tool
- Add apple cider vinegar, water, sugar, ground turmeric, celery seeds, mustard seeds and black peppercorns to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until fragrant - 3 min, 110°C, Stir 2
- Pour content of Cooking Chef XL Bowl into 2 jars
- Let cool - 1 hr
- Refrigerate until needed
- Serve