Bread and Butter Pickles

No , we ’re not actually pickle bread and butter of any variety . This classic pickling recipe is so identify because back in the olden sidereal day when time were tough , the sweet and dark pickles were tucked between two slices of butter bread to make a red-blooded sandwich .

And you know what ? It ’s quite toothsome ! I wish to take it a step further and push my sandwich in a panini maker with a rich layer of cheese ( stress Gruyere or havarti ! ) . It ’s a pocket-size yet fulfill sandwich perfect for a midday snack .

Unlike sweet pickles , bread and butter pickles have a tangy bite to them . Traditionally masses have used pickling cuke in their recipes ( the cute little cukes that are half the size of standard cukes ) , but I find that any Cucumis sativus work . Here , I used a combination of what I had on hand : Dragon ’s Egg , Metki Painted Serpent , andMexican Sour Gherkin .

Bread and butter pickle sandwich

( You might remember that Metki Painted Serpent is in reality a melon , which mean you may go wild and substitute any vegetable in this recipe , such as a bell shape pepper , green noodle , or baby zucchini . They ’re all good ! )

Bread and Butter Pickles

make 1 dry quart

Ingredients

Cucumbers , sliced ( enough to fill a quart jar)Kosher salt1 small onion , lightly sliced1 1/2 cup apple cider vinegar ( 5 % acidity)1/2 cup sugar1 tablespoon leaf mustard seeds ( I used a mix of brown and yellow)1 teaspoon celery seeds1/4 teaspoon ground turmeric1/4 teaspoonful red white pepper flakes

Making Your Bread and Butter Pickles

I like my cucumbers thickly sliced . If you succumbed to that unprompted buy at Bed Bath & Beyond and have one of those fancy cross - slashed knife , you’re able to finally break it out for this undertaking and make some ridged cucumber slices!Très gourmet .

If you ’re using Mexican Sour Gherkins , you do n’t actually have to slice up them in half like I did . They ’re absolutely suited for pickle whole , but since I like to layer my pickles in sandwich , I favor a flatter profile .

In a small bowl , munificently salt your Cucumis sativus slices with a handful of kosher salt . The salt will take out the wet out of your cukes ( improving nip and grain ) , so countenance them sit down for at least an hour or two .

Slice cucumbers with fancy criss-cut knife

After fourth dimension is up , rinse and strain your cucumbers well to remove any excess salt .

supply your onion plant fade and combine all the ingredient .

To make your pickling saltwater , bestow the orchard apple tree cider vinegar , sugar , and spice to a small saucepan and get to a simmer over average - blue heat . Stir the brine until the sugar is altogether fade away , then remove from heat .

Slice cucumbers

wad a clean jar with your cucumber and onion slices .

Pour the hot pickling brine into your jar , making sure all the cucumbers and onions are submerged ( though it ’s okay if a few slices float to the top ) . have the brine cool to room temperature , then seal with a lid and ring .

Refrigerate your pickles for at least a day to appropriate the “ scratch and butter ” savour to in full get , though it ’s best after three days .

Liberally salt cucumbers to draw out moisture

If a square - up bread - and - butter sandwich is not your matter , you may combine these hole into a potato salad or tunny salad , or even a pasta salad . you could top off a hot dog or hamburger with your very own bread and butter savor , or apply them to zest up a boring ham sandwich . Enjoy !

This classic pickling recipe is so named because back in the olden days when multiplication were tough , the sweet and false jam were tuck between two slices of buttered bread to make a hearty sandwich .