Bread and Butter Pickles
User Reviews
5
Bread and Butter Pickles
Description
This recipe begins by thinly slicing cucumbers—preferably pickling varieties—and onions, then salting and soaking them in cold water with ice cubes for at least an hour. The soak firms the vegetables and initiates the pickling process. After draining and rinsing, the vegetables are cooked briefly in a hot vinegar and sugar solution with turmeric, mustard seeds, celery seed, and ground ginger to develop flavor and color.
The cooked mixture is cooled and stored in airtight containers in the refrigerator where the pickles mature their sweet and tangy profile. These pickles keep for about one month in refrigeration and are ideal to enjoy freshly or as an accompaniment to sandwiches and meals.
The recipe yields approximately four servings and can be doubled for larger batches. Using pickling cucumbers results in better texture and flavor absorption than regular cucumbers.
Ingredients
- 6 cucumber medium sized, thinly sliced about ¼ inch thick, pickling variety
- 2 white onion thinly sliced, or yellow onion
- 2 Tbsp kosher salt
- 1 c. white vinegar
- 2 c. white sugar
- ½ tsp Turmeric
- 1 ½ tsp mustard seeds
- 1 ½ tsp celery seed
- ½ tsp ground ginger
Instructions
- Combine sliced cucumbers, sliced onions and salt in a large bowl. Cover cucumbers and onion with cold water. Add 1 c. of ice cubes to the bowl to keep it cold.
- Leave the bowl on the counter and let the mixture sit for 1 hour or longer.
- Move cucumber mixture to colander, rinse with cold water and drain. Set aside.
- In a large saucepan combine the vinegar, sugar, turmeric, mustard seeds, celery seeds and ginger powder. Bring to a full boil over medium-high heat. Then add cucumber and onions to the saucepan. Boil mixture for four minutes, stirring occasionally.
- Store in an airtight container or containers in the refrigerator for up to 1 month.
Notes
- The name "bread and butter pickles" likely comes from their use as barter items during the Depression era.
- Using pickling cucumbers is recommended for firmer texture and better flavor absorption than regular cucumbers.
- Refrigerator pickles keep up to one month in airtight containers.
- This small-batch recipe makes about four servings; double recipe quantities for more.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 134g | 45% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 3503mg | 146% |
| Potassium | 725mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 127g | 254% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 19mg | 21% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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