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Bread & Butter Pickles


5 lebanese cucumbers
1 brown onion
2 cloves garlic (optional)
2 Tbsp salt (6g)
375ml Apple cider vinegar
215g sugar (1 cup)
2 tsp Mustard seeds
2 tsp Coriander seeds
1g small green pepper (medium heat like Jalapeno, tiger skin/cheongyang)
1 knob of fresh turmeric, sliced thinly (1 tsp of dry will also work)
1 Bay leaf

Airtight container


  1. Slice your cucumbers, about 1cm thick
  2. Toss your cucumber in salt and let them hang in a sieve or colander to allow the salt to draw out moisture and help the pickles keep their crunch.
  3. Meanwhile, in a small saucepan, toast your mustard and coriander seeds until fragrant.
  4. Add apple cider vinegar, sugar, turmeric and bay leaf. Bring to a boil.
  5. Slice your green pepper lengthwise and your garlic and onion thinly. Combine them with your drained cucumber slices in a heat safe bowl or airtight container.
  6. Pour over your vinegar mixture, give it a stir and allow it to cool down to room temperature before sealing it and letting it rest in the fridge overnight.
  7. Keep them in the fridge and these pickles will last months as long as they are submerged in the liquid.
  8. Bring them out to accompany smoked and braised meats.

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