Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Bread and butter pickles

Other 10 Mins Prep · 5 Mins Cook

Using a mandolin, thinly slice the pickling cucumbers and onion. Finely dice the green capsicum. Roughly chop the garlic. Place the vegetables in a bowl along with the salt and toss together. Allow it to sit for 3 hours to draw out moisture.
Place the remaining ingredients in a saucepan and bring to a boil over a medium-high heat, mixing until the sugar has dissolved. Remove from the heat.
Discard any water from the salted vegetables, but do not rinse. Add the vegetables to the pickling liquid. Transfer the mixture to sterilised 500ml jars and seal tightly.
Leave to pickle in the fridge for ideally 1 week or at least 24 hours before consuming.