Bread and Butter Pickles

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Perfecting the Cooking Process

To achieve pickling nirvana, start by thoroughly washing and slicing your cucumbers. Then, prepare your brine and bring it to a simmer before pouring it over the cucumber slices. Allow the mixture to cool, ensuring the cucumbers are submerged for maximum flavor absorption.

Add Your Touch

Feel like a culinary rebel? Swap white vinegar for apple cider vinegar for a sweeter tang. Add a pinch of red pepper flakes for a spicy kick. For extra aromatics, toss in some mustard seeds or celery seeds for that irresistible bread and butter flavor.

Storing & Reheating

Once cooled, transfer your Bread and Butter Pickles to airtight jars and refrigerate. These beauties are best enjoyed cold straight from the fridge. They don’t need reheating, but you might need to defend them from eager snackers!

Here are some tried and true tips to help you on your pickling journey:

• Slice cucumbers uniformly to ensure even pickling; a mandoline slicer can be a real game-changer for consistent results.
• Don’t skip the ice bath! It keeps your pickles crisp and snappy, preventing them from turning into mushy disappointments.
• Let your pickles sit in the brine for at least 24 hours; the longer they marinate, the bolder and more flavorful they become.

(Personal anecdote formated as paragraph subheading)

I remember the first time I made these pickles. My family devoured them in one sitting. My brother declared them “life-changing,” and my mom requested a triple batch for her next book club meeting!

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Bread and Butter Pickles

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Pin Recipe

Delicious bread and butter pickles recipe with detailed instructions and nutritional information.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• Cucumbers (4-6 inches long) 4 pounds
• White Vinegar 5 cups
• Granulated Sugar 5 cups
• Pickling Salt 1/4 cup
• Yellow Mustard Seeds 2 tablespoons
• Celery Seeds 1 tablespoon
• Ground Turmeric 1 teaspoon
• Onion, thinly sliced 1 large

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Instructions

1. Step 1: Wash and slice the cucumbers into 1/4-inch thick slices. Slice the onion thinly. Combine the cucumber and onion slices in a large bowl.
2. Step 2: In a large saucepan, combine the vinegar, sugar, pickling salt, mustard seeds, celery seeds, and turmeric. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar and salt are dissolved.
3. Step 3: Pour the hot vinegar mixture over the cucumber and onion slices. Stir gently to ensure all the vegetables are coated.
4. Step 4: Cover the bowl and let it sit at room temperature for at least 4 hours, or preferably overnight, stirring occasionally.
5. Step 5: Pack the cucumber and onion mixture into sterilized jars, leaving 1/2 inch of headspace.
6. Step 6: Process the filled jars in a boiling water bath for 10 minutes. Remove the jars and let them cool completely. Check the seals before storing.

Notes

• For best flavor, allow the pickles to mellow in the refrigerator for at least a week after processing.
• Bread and butter pickles are not typically reheated; enjoy them cold straight from the jar!
• Serve these sweet and tangy pickles alongside grilled cheese sandwiches, pulled pork, or charcuterie boards.
• Chef's tip: For a spicier kick, add a pinch of red pepper flakes to the brine while it simmers.

• Author: Maya Rose
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Method: Stovetop
• Cuisine: American