Quick pickling methods like this taste great, are healthy to eat, and simple to make.
I tend to make quick pickles using sliced up cucumbers or other vegetables when I don’t have enough to ferment all in one hit. Sometimes there aren’t enough small cucumbers to make a jar or crock but a few sliced up can go a long way using this method!
Chilli Bread and Butter Pickles
- plate or weight
- 3 cucumbers no bigger than 10cm- small & dense is best
- 1 onion
- 1 long chilli (hot pepper) medium to hot
- 1 tsp mustard seed
- 1 tsp turmeric powdered
- 1 cup brown sugar
- 2 cups apple cider vinegar
- 1/4 cup cooking salt
- 10 cubes of ice
- 1 bowl cold water
- Slice cucumbers nice and thin, about 1 or 2 millimetres maximum. Also, slice the onion into nice thin slithers. Chop the chilli roughly into pieces.
- Place some cold water in a bowl with the salt and stir to combine/dissolve well. Add the ice-cubes, the sliced cucumber, and onion then weigh them down with a plate (or something) to keep the cucumbers/onion under the water. Leave sit for about 3 hours to let the cold brine firm up and salt the cucumber slices.
- After 3 hours, strain the sliced cucumber and onion then rinse quickly under some fresh water to wash off excess brine (don't over rinse).
- In a saucepan combine the vinegar, sugar, mustard seed, turmeric, chili, and the cucumber/onions. Stir and mix well over a medium heat.
- After about 5-10 minutes and just BEFORE the pickle blend begins to boil, remove from the heat and package into a large jar that has been recently sterilised. Note: Boiling or overcooking the pickle will make it go soggy.
- Place the lid on and let the jar cool on the bench top then store in the fridge. The pickles are best eaten after about a week but can be eaten the next day and will keep in the fridge for several weeks once opened.