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BREAD & BUTTER PICKLES

BREAD & BUTTER PICKLES

Making my own pickles has never crossed my mind. I just buy them from the refrigerated section of the grocery store and leave it at that. I love dill pickles in any shape or form … delicious! So when my husband said he found pickling cucumbers at the farmers market and he’d like to have homemade bread and butter pickles, I was wary. I scanned the internet quickly and found a couple of varieties, settling on this Bread & Butter Pickles recipe.

 

Apparently, my mother-in-law made pickles a lot when my husband was a kid. I’m not sure how she found the time with nine (!) kids, but she did. Unfortunately, I don’t have her recipe. With my husband’s help, I slightly modified this one from Brown Eyed Baker. I like the fact that you don’t need special equipment and they last in the refrigerator for a month.

 

I’ve always wanted a crinkle cutter, but I’ve never bought one. I guess I just don’t think about it until I go to make pickles or cut up carrots! I probably should change that situation now that I’m writing a food blog :-).

 

So, I had to settle for boring pickle slices with my regular old kitchen knife. I’ll tell you, with the taste of these pickles, you won’t care if they’re cut super-fancy or not. I had really low expectations for this recipe and I was blown away. They’re so good!

 

How To Make Bread & Butter Pickles

 

Start by slicing the cucumbers into 1/4-inch or smaller circles. Sprinkle with salt and place them, covered, in the refrigerator for about 90 minutes. Rinse thoroughly in a colander with cold water. Add sliced onions and set aside.

 

These delicious and easy Bread & Butter pickles are a wonderful treat with sandwiches, burgers or straight out of the jar!
Sliced cucumbers with salt

 

Next, combine the spices with the white vinegar, apple cider vinegar and sugars. Simmer over low heat until the sugar dissolves. Carefully pour the mixture over the cucumbers and onions. Mix well and let sit at room temperature for one hour. Cover and return the refrigerator and let sit for 24 hours. (It’s hard, but you can do it!) Enjoy with sandwiches, hot dogs, hamburgers or straight out of the jar!

 




BREAD & BUTTER PICKLES

BREAD & BUTTER PICKLES

Ingredients

  • 1 lb. thinly sliced (about ΒΌ-inch) pickling cucumbers
  • 1 T kosher salt
  • 3/4 c thinly sliced sweet onion
  • 3/4 c white vinegar
  • 1/3 c apple cider vinegar
  • 3 T light brown sugar
  • 3/4 c granulated sugar
  • 1 t mustard seeds
  • 1/4 t celery seeds
  • 1/8 teaspoon ground turmeric

Instructions

  1. Slice the cucumbers into 1/4-inch or smaller circles. Sprinkle with salt and place them, covered, in the refrigerator for about 90 minutes.
  2. Rinse thoroughly in a colander with cold water. Add sliced onions and set aside.
  3. Combine the spices with the white vinegar, apple cider vinegar and sugars. Simmer over low heat until the sugar dissolves. Carefully pour the mixture over the cucumbers and onions. Mix well.
  4. Let sit at room temperature for one hour.
  5. Cover and return the refrigerator and let sit for 24 hours.
https://www.dishingupdinner.com/bread-butter-pickles/

 

 






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