Cucumber heaven – bread and butter pickle

The wine guy’s mum takes kitchen witchcraft to a new level. She’s a food magician. Not your average scones and comfort food mumsie, I’m talking serious gourmet cooking, made with love and Heston-like enthusiasm. To be a guest at her dinner table is always a delicious adventure.

So I wasn’t at all surprised when a bag of gnarly over-ripe cucumbers from my garden returned from her kitchen as a jar of savoury heaven. A burger to me is no longer complete without this pickle. Antipasto platters, sandwiches… or sometimes I just eat it out of the jar on it’s own if I’m too lazy to cut a slice of cheese. (Replace ‘sometimes’ with ‘often’).


1 kg cucumbers (I grow/use Lebanese)
250g white onions
2 T salt
1 1/2 cups white wine vinegar
250g sugar
1 Tbs turmeric
1 Tbs mustard seeds
1 tsp celery seeds
Big pinch of cayenne pepper

Wash cucumbers. Cut into wafer thin slices. I use my food processor slicey thing.

Cut onions in half and thinly slice. Or use your food processor slicey thing!

Place both in a bowl. Add water to barely cover, mix with the salt and stand for 2 hours. Drain.

In a large saucepan – add vinegar, sugar, turmeric, mustard seeds, celery seeds and cayenne pepper. Simmer gently for 5 mins until sugar is dissolved.

Add strained cucumber mix. Cook for 10 mins, turning cucumbers so they cook evenly – cucumbers will look transparent when done.

Cool until tepid and spoon into clean jars.

The best news? Your jar of cucumber heaven can be eaten in 24 hours!