By Shelby Larrson, Eat Boutique, eatboutique.com Bread and butter pickles, for those who don’t know, are a sweet and sour little pickle that are perfect for burgers and sandwiches of all kinds. Commercial versions of the bread and butter pickle can be awfully sweet, which I don’t always love. This recipe dials down the sugar so it gives some sweetness, but the sour is much more pronounced. I added just a bit of heat with the crushed red pepper, but you could take it step further and add hot peppers instead.
Makes about 2 quarts.
2 pounds Kirby (or pickling) cucumbers, cut into 1/8 inch slices 1 medium white onion, thinly sliced 2 heaping tablespoons coarse or Kosher salt (table salt will discolor your pickles) 2 cups cider vinegar 1 cup white vinegar 1 cup sugar 1/4 teaspoon turmeric 1/4 teaspoon red pepper flakes
Into each jar, add: 1 teaspoon whole mustard seeds 1/2 teaspoon celery seed 1/2 teaspoon black peppercorns
Wash and slice cucumbers; prepare the onion. In a large bowl, toss cucumber slices, and onions with the coarse salt to draw out the moisture (this also makes them nice and crunchy). Let them rest on the counter for an hour and a half or in the refrigerator for 3 hours. Rinse the cucumbers well and dispose of any accumulated juices.
In a large pot, add the vinegar, sugar, crushed red pepper flakes and the turmeric. Bring the mixture to a low boil, stirring frequently, until the sugar is dissolved and the mixture is hot.
Add the celery seed, peppercorns and mustard seeds to two clean quart-sized jars. Pack the jars with the cucumber slices, leaving about an inch of headspace at the top of the jar.
Using a large glass measuring cup or something similar, begin to carefully pour the vinegar mixture between the two jars, splitting the liquid evenly. Cap the jars and let them come to room temperature on the counter. Once cool, place the jars in the refrigerator.
Let pickles sit for at least 24 hours before eating. They will be good for about 2-3 weeks (if they last that long).