Recipe: Bread and butter pickles

Styling: Kate Arbuthnot
MANJA WACHSMUTH

Styling: Kate Arbuthnot

These simple pickles are great for sandwiches, burgers and platters.

INGREDIENTS

3 cups thinly sliced courgettes, gherkins or small cucumbers
1 tablespoon salt
Good handful of ice cubes
1 cup each: cider vinegar, sugar
1 teaspoon each: yellow mustard seeds, pickling spices, ground turmeric, celery seeds
¼ teaspoon dried chilli flakes
1 large onion, peeled and thinly sliced
1 each red, yellow and orange capsicum, thinly sliced

METHOD

Place courgettes in a large sieve or colander over a plate and toss through salt and ice cubes. Leave for an hour then wash off salt with cold water and drain well.  

Into a large saucepan or preserving pan place vinegar, sugar, mustard seeds, pickling spices, turmeric, celery seeds and chilli flakes. Bring to the boil then immediately add all the sliced vegetables. Cover, return to the boil then lower to a simmer and cook 4 minutes, stirring once or twice. Take off heat, transfer to hot sterilised jars and seal. Leave for a week before consuming. Pickles will keep at least 6 months in a cool, dark cupboard. Store in fridge once opened.  

Makes about 5 cups

 

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 - NZ House & Garden

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