Bread & Butter Cucumber Pickles
These are our signature pickles, the first ones we ever made, and Cornersmith's bestsellers. They're a great way to start your pickling adventures. Small cucumbers are best for pickling, as their water content is lower: look out for bargain boxes of ‘seconds’ at farmers’ markets
Ingredients 12
2 kg Lebanese cucumbers, small
2 tbsp salt
2 brown onions, small, thinly sliced
3 tsp brown mustard seeds
2 tsp fennel seeds
2 tsp dill seeds
12 black peppercorns, whole
2 tsp chilli flakes, optional
For The Brine
1 l white wine vinegar
220 g caster sugar
1⁄2 tsp ground turmeric
500 ml water
2 tsp salt
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Method 10
Slice the into rounds about the thickness of a coin. Put into a bowl and sprinkle with the , then leave to sit for an hour or two, up to overnight. This is to draw out any excess liquid; the bigger the cucumbers, the longer it will take. Transfer to a large colander and leave to drain thoroughly.
To Sterilise The Jars
Meanwhile, sterilise your jars. You'll need about 6 x 375ml glass jars with metal lids. To sterilise jars, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110°C and, once it has reached temperature, leave the jars in the oven for about 10–15 mins, or until completely dry, Remove them carefully from the oven, then leave to cool completely.
To Make The Brine
Make the brine by putting the , , , and into a medium saucepan over low heat. Stir to dissolve the sugar, then increase the heat and bring to the boil. Let it bubble for 2-3 minutes, then remove from the heat.
Transfer the to a large bowl. Add the sliced , , , and the , if using. Use your hands to mix everything together well.
When the jars are cool enough to handle, add 2 or 3 to each jar, then use small tongs or clean hands to carefully pack the into the jars. The jars should be full but not over-packed. The brine needs to cover every slice of cucumber, and if they are packed too tightly the brine won't be able to get into every nook and cranny.
Carefully fill the jars with the hot brine until the are completely covered. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butter knife or chopstick around the inside to release any hidden air pockets. You may need to add more brine or cucumbers after doing this - the liquid should reach about 1 cm from the top of the jar. Wipe the rims of the jars with a clean cloth or paper towel and put the lids on.
To Heat Process
Get the biggest pan you have, such as a stockpot, and put it on the stovetop. Lay a folded tea towel in the bottom of the pan, then sit your filled, lidded jars on the tea towel. Make sure your lids aren’t on too tight! Pour in enough warm water to cover the jars, either completely or at least until three-quarters submerged.
Bring to the boil over medium heat and simmer for 10 minutes.
Carefully remove the hot jars from the hot water using preserving clamps or a very thick cloth. Line your jars up on the bench top and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely.
Once the jars are completely cool, store in a cool, dark place. Although these pickles will keep for up to 12 months, they start to lose their crunch after about 6 months.
Cornersmith's tips
These are classic pickle spices, but you could use whole chillies, garlic cloves, bay leaves and strips of lemon zest.
