Aunty Colleen’s Bread & Butter Pickles

• 1 kg Cucumbers, sliced
• 1.5 cups Apple cider vinegar (with the mother)
• 3/4 cup Organic Rapadura sugar
• 1 teaspoon celery salt
• 1 teaspoon turmeric paste/powder
• 1 large white onion, sliced thinly
• 1 heaped tablespoon mustard seeds
• 1 clump (yes!) purple garlic, chopped
• 1/4 cup himalayan/sea/celtic/seaweed salt
These pickles are delicious teamed with a strong cheddar cheese, topped on a fresh green salad and can be added to any high brow cheeseboard. I have changed the original recipe slightly (of course). I used Rapadura sugar, apple cider vinegar, turmeric paste and himalayan/seaweed salt in replacement of the traditional ingredients. And I added a clump of garlic for good health and to keep those vampires away!
Slice cucumbers and onion

Sprinkle with desired salts, mix with your hands to combine (you washed your hands right?!...with soap)

Add Ice to the top. Cover and leave for 3 hours

Rinse cucumber/onion - twice rinse to remove the salt

Place cucumber/onion into a large saucpan with the remainder of the ingredients

Bring just to the boil. You want the whole pot to be on a rolling boil, Stirring. Then turn off, cover

Leave to cool - covered with a lid

Sterilize jars by boiling the kettle and filling half full. let slighlty cool and tip out quickly so to rinse the whole jar. Tip out into a container and use later to water the garden

Press into jars. Top up evenly with the liquid. Screw on lids immediately

Salting the cucumber/onion

Serve with
• Aged cheese (any) and old fashioned fresh white bread (did i just say that!)


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