Bread and Butter Pickles
User Reviews
5
Bread and Butter Pickles
Description
This Bread and Butter Pickles recipe begins by thinly slicing cucumbers and sprinkling them with kosher salt to sweat and release excess water over 1.5 hours. After rinsing and shaking off the liquid, cucumbers are combined with a hot pickling liquid made from white vinegar, apple cider vinegar, granulated and brown sugar, mustard seeds, and ground turmeric. The warm liquid dissolves sugar and infuses the cucumbers with a bright, sweet, and mildly spiced profile characteristic of this pickle type. Packing the cucumbers and liquid into jars and refrigerating for at least 24 hours allows the flavors to meld and the cucumbers to remain crisp. The pickles keep refrigerated for up to two weeks and serve as a refreshing, sweet-savory accompaniment for sandwiches, burgers, or salads.
Ingredients
- 5 1/2 cups cucumber 1 1/2 pounds, thinly sliced
- 1 1/2 Tablespoons kosher salt
- 1/2 cup sugar granulated white
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup light brown sugar packed
- 1 1/2 teaspoons mustard seeds
- 1/8 teaspoon Turmeric ground
Instructions
- Sweat Cucumbers: Thinly crinkle-cut cucumbers with a mandoline. Add cucumbers to a large bowl and sprinkle with salt. Cover and chill to sweat for 1 1/2 hours.
- Rinse Cucumbers: Drain cucumbers into a colander and shake off excess liquid before returning to the bowl.
- Create Pickling Liquid: Add sugars, vinegars, mustard seed, and turmeric to a medium saucepan and heat over medium to bring to a simmer. Stir until the sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour.
- Jar: Add cucumbers to large mason jars and then fill them with the pickling liquid.
- Chill: Seal with lids and refrigerate the jars for 24 hours. Store in the fridge for up to two weeks.
User Reviews
Overall Rating
5
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