The Best Bread and Butter Pickles
The above tea towel was designed by Colleen Annalea Designs.
When we first got married, we’d come home for lunch (we worked together) and I’d ask Brodie, “What do you want for lunch?” And he would inevitably, always, answer, “a sandwich.” The next question? Me: “What kind of sandwich do you want?” The funny thing is, to Brodie, there is only one sandwich that matters and when he wants a sandwich, it’s that same sandwich he wants. And that sandwich? It includes bread and butter pickles. In India, pickles are made quite differently and often are things like raw mango pickled in spices. If we want traditionally American pickles, you gotta make them or buy them from the import store. And more often than not, there aren’t bread and butter pickles — just dill. But that’s another story! These pickles came together in about an hour and are amazinggggg. Brodie tried drinking the leftover brine!
The Best Bread and Butter Pickles
1.5 quarts - 45 minutes
10 medium cucumbers, diced
1/4 cup salt
Brine:
1 cup apple cider vinegar
1.25 cups white vinegar
2 cups sugar
2 medium onions diced into strips
1 tbs mustard seeds
1/2 tsp turmeric
6 whole cloves garlic
8 whole cloves
1 stick of cinnamon
1/2 tsp ground coriander
Add the cucumbers to a bowl and cover in salt. Let sit for 30 minutes.
Meanwhile make the brine by adding all ingredients to a pot and bring to a boil. Once your sugar is dissolved, rinse the salt off the cucumbers and add to the brine. Bring it back to a boil. Once it boils, cut the heat.
Use a slotted spoon to divide up your cucumbers & onions (I used one large jar vs several). Pour the brine on top until cucumbers are covered.
Seal and refrigerate for one week before consuming.
Make a sandwich wrap with my Sourdough Discard Tortillas with these pickles!