Pam Corbin must have the best nickname going as she is often called “Pam the Jam”! and she is, indeed, the queen of jams (and also pickles and chutneys!). She is a Patron of, and  judge at The World Marmalade AwardsPatron of The Guild of Jam Makers’ and has written the River Cottage cookbooks on preserves and also cakes.  Pam has donated this rather wonderful sounding recipe for Bread and Butter Pickle to Accumul8. Thank you Pam! You can follow Pam on Twitter here

Bread and Butter Pickle from Pam Corbin

This all-time favourite American pickle is a fantastic way to use up a bumper crop of homegrown cukes. It doesn’t matter if you use short, stubby ones or long, uniformed green ones: either will transform into a delicious light sweet and sour pickle. Makes four 340ml jars.

1kg cucumbers

2 medium onions, peeled

2 tbsp fine sea salt

250ml cider vinegar

200g granulated sugar

1/2 tsp turmeric

1 tsp dill seeds

1 tsp celery seed

2 tsp yellow mustard seed

2 chillies, finely chopped (optional)

Trim the ends off the cucumbers and cut them into thin slices about 3-4mm thick. Cut the onion into quarters, then finely slice. Put the cucumber and onion in a large bowl and sprinkle over the salt. Lay a handful of ice-cubes on top and cover the surface with a plate. Leave for three to four hours, or overnight – this will remove excess water and help to keep the cucumber and onion crisp when pickled; the plate acts as a weight. Rinse, drain and dry the cucumber and onion thoroughly.

Put all the remaining ingredients and 100ml of water in a large, stainless-steel pan and heat gently until the sugar has dissolved. Bring to a boil. Add the cucumber and onion, return to a boil and simmer for three to four minutes – the cucumber will turn a slight yellowy-olive colour.

Pack into warm, sterilised jars right up to the brim, and cap immediately with vinegar-proof lids. These will keep for a year. Once opened, refrigerate and eat within three or four weeks.

Recipe reproduced with kind permission of Pam Corbin