Recipe courtesy of Andrew Donovan
Bread and Butter Pickles
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 152
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 28
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 734
- Total: 5 hr 10 min
- Active: 30 min
Ingredients
3 pounds pickling cucumbers
2 tablespoons pickling salt
Ice
2 teaspoons whole yellow mustard seed
2 teaspoons crushed red pepper flakes
4 cups apple cider vinegar
1 cup granulated sugar
1 teaspoon turmeric
Directions
- Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours.
- Drain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine.
- Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.