Lynda Brown's Bread and Butter Pickle

Freezer pickles are a quick, modern way to achieve wonderfully fresh-flavoured condiments with bit. This pickle, which is so popular in sandwiches, can also be served with salads, cold meats, cheese, or barbecued fish.

Makes 350-450g (12oz – 1lb)
Takes 15 minutes, plus standing time
Keeps 6 months

2 large cucumbers
2 shallots
½ green pepper (optional)
1-2 tsp sea salt
120ml (4fl oz) cider or wine vinegar
30-60g (1-2oz) caster sugar
A good pinch of ground turmeric and celery or dill seeds, or ½-1tsp wholegrain mustard seeds.

Scrub and slice the cucumbers thinly. Slice the shallots into wafer thin slices, and finely chop the green pepper, if using.

Put the vegetables into a large bowl, sprinkle the slat over them, mix well, and leave for 2 hours to draw out the moisture.

Tip the vegetables into a colander, rinse in cold water, and drain well, pressing them down lightly to squeeze out the moisture. Then out them into a clean, dry bowl.

Mix the vinegar and sugar to taste. Stir the liquid to dissolve the sugar, then add the spices. Pour the mix over the vegetables, cover, and leave in the fridge overnight.

Transfer to clean portion-sized freezer pots, leaving 1cm (½in) of space at the top, seal, label, and freeze. To use, thaw overnight in the fridge, then keep refrigerated and use within 1 week. 


From The Preserving Book (Dorling Kindersley, 2010)