Bread and Butter Pickle
User Reviews
5
Bread and Butter Pickle
Description
This Bread and Butter Pickle recipe starts by salting sliced cucumbers, onions, garlic, and chili rings, which are refrigerated for 2 to 4 hours to draw out excess moisture and maintain crispness. After rinsing thoroughly to remove salt, the vegetables are combined with a heated pickling liquid of white distilled and apple cider vinegar, sugar, water, and a blend of spices such as mustard seeds, celery seed, peppercorns, crushed red pepper flakes, turmeric, and ground cloves.
The mixture is brought nearly to boiling with the vegetables added to heat them gently without overcooking. Once cooled, the pickles are packed into jars and stored refrigerated. The resulting pickles offer a characteristic tang and sweetness balanced with spiced warmth from the mustard seeds and chili, and retain a firm texture from the brining process.
The pickles are commonly used to enhance sandwiches, burgers, or as a tangy side. They should be kept in the refrigerator and can last several weeks when properly stored. Using kosher salt instead of table salt is emphasized to avoid unwanted flavors.
Ingredients
- 2 1/2 lbs cucumber sliced into rings, fresh
- 2 onion thinly sliced, yellow
- 2 chili peppers sliced into rings
- 6 cloves garlic
- 1/4 cup kosher salt do NOT use table salt
- 1 cup white distilled vinegar
- 1 cup apple cider vinegar
- 1/4 cup water
- 2 1/4 cups sugar
- 1 tablespoon mustard seeds
- 1 teaspoon red pepper flakes crushed
- 3/4 teaspoon celery seed
- 1/2 teaspoon black peppercorns whole
- 1/2 teaspoon Turmeric
- 1/4 teaspoon cloves ground
Instructions
- Combine cucumbers, onion, garlic, and peppers in a bowl, sprinkle kosher salt over the top and stir to coat well. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours, stirring occasionally from time to time.
- Rinse cucumbers in a colander under cold water until all salt is washed away. Drain well.
- In a saucepan over medium heat, stir white vinegar, apple cider vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, red pepper flakes, turmeric, and ground cloves.
- Bring to a simmer and cook for about 2-3 minutes.
- Add sliced cucumbers to the saucepan and heat until almost boiling, remove from heat, and cool completely.
- Transfer to jars, cover with the lid, let cool and after that store in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2jars
Amount Per Serving
Calories 1097 kcal
% Daily Value*
| Calories | 1097kcal | 55% |
| Carbohydrates | 252g | 84% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 14194mg | 591% |
| Potassium | 1079mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 238g | 476% |
| Vitamin A | 835IU | 17% |
| Vitamin C | 26.3mg | 29% |
| Calcium | 157mg | 16% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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