Instant Bread and Butter Pickle

This is a great recipe for those who are new to pickling and aren’t necessarily interested in being in it for the long haul; if you want to enjoy pickles but haven’t had the forethought to plan a few months ahead. The recipe came about because I was having friends over for a BBQ pulled pork feast and decided last minute to make this as an accompaniment (I also added a whole chilli as I wanted to spice things up a bit). This pickle is very versatile and can also be enjoyed in an array of sandwiches, with cold meats and cheese, or - as the name suggests – simply paired with bread and butter.

Ingredients:

 

Half white cabbage, chopped
½ cucumber, sliced
1 whole red chilli, sliced
1 red onion, sliced
4 cloves garlic, chopped
1 tbsp grain mustard
3 tbsp vinegar (any, except balsamic)
3 tbsp water
1 tbsp sugar

 

Method:

 

Add all of the ingredients to a pan and cook on high heat until the liquid begins to boil. Place a lid on top and turn down the heat to low. Cook for 10-12 minutes, checking from time to time that there still remains a small amount of liquid at the bottom of the pan (this will stop the vegetables from burning). If needed, add another tbsp of water. Once the cabbage is tender and can be easily pierced with a knife, turn the heat off and leave the lid on whilst the pickle cools. Transfer to a jar or container and refrigerate until ready to use. It will keep in the fridge for around 5 days.