This month’s Charcutepalooza challenge was pickling or brining. While this is not charcuterie, it is brining, so I made these along with the corned beef that is currently brining in the fridge. Bread and Butter pickles are sweet. Different than sweet pickles, but definitely no stranger to sugar. That one cup of sugar in the recipe doesn’t lie. I cut the sugar to 3/4c. like Deb did at Smitten Kitchen, just so it’s not too overwhelming. These pickles here are the ultimate summer picnic pickles- sweet, but with a hint of saltiness. Or you could, you know, just eat them out of the jar with a fork before bed.
Bread and Butter Pickles
Adapted from Smitten Kitchen
Makes 4 cups of pickles, filling a 1-quart jar
- 1 pound cucumbers, sliced 1/4-inch thick – I used kirbys, the ‘pickling’ cukes
- 1 large sweet onion, thinly sliced
- 1/4 cup Kosher Salt (slightly less if using Morton’s)
- 1 c. sugar (I used 3/4 c)
- 1/2 cup distilled white vinegar
- 1/4 teaspoons ground turmeric
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds (if ground, use 1 teaspoon)
- 1/4 teaspoon celery seed
In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours.
In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. Pack into an airtight container (jar, tupperware- whatever). They will begin tasting pickled in just a couple hours. You can decide whether you want to share them or not. They’ll last about three weeks in the fridge, if you don’t eat them before then.