Brisbane Local Food

Growing local

Bread and Butter Pickles with Chilli

Makes approximately 1ltr


4 cups thickly sliced Pickling Cucumbers (8 to 10 Pickling Cucumbers)

1 cup sliced Red Capsicum (about 1 small)

1 cup sliced Onion (about 1 medium)

2 tablespoons Pickling Salt (or Coarse Salt)

1 cup apple Cider Vinegar

3/4 cup Granulated Sugar

1 tablespoon Mustard Seed

1 teaspoon Celery Seed

1/2 teaspoon Chilli Flakes

1/4 teaspoon Ground Cloves


Prepare two 500ml jars. Combine the sliced Cucumbers, Capsicums, Onion, and Pickling Salt in a colander set in a large bowl. Refrigerate for one hour to remove excess liquid. Rinse vegetables and discard liquid.

Combine the Vinegar and Sugar in a large pot. Heat over medium heat until the sugar is dissolved. Add the Mustard Seed, Celery Seed, Chilli Flakes and Cloves. Increase the heat to high and bring the brine to a boil.

Add the drained vegetables and stir to combine. Cook for 5 minutes, until all the vegetables in the brine are fully heated through. Using tongs, fill the sterilized jars with the vegetables. Slowly pour the hot brine over the vegetables in each jar, leaving 1/2 inch headspace.

Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.

Wipe the rims, apply the lids and rings (if using), and process in a hot water bath for 10 minutes. Check Seals when Cool. Let these pickles cure for at least 48 hours before eating.


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Rock on Cukes! Thank you Dianne :-)


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