Monday, August 20, 2012

Bread and Butter Pickles

I have written about these pickles before, but they deserve to be mentioned more than once. These are Alton Brown's Bread and Butter Pickles, I think, the most wonderful B&B recipe I've tried.

Why is this photo 2 toned?

I also made a jar of no-can dill pickles, and 3 jars of pickle relish.  I'll let you know how they turn out. 

Ab's B and B's
  • 1/2 onion, thinly sliced
  • 2 medium cucumbers, thinly sliced
  • 1 cup water
  • 1 cup cider vinegar
  • 1 1/2 cups sugar
  • Pinch kosher salt
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon pickling spice
Combine onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices.
Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.
Refrigerate the pickles for a week to ripen. They will keep for about 2 months in the refrigerator.