How To: Homemade Bread and Butter Pickles
In my opinion, if you're not a pickle lover, you're absolutely nuts. On a sandwich for an added bite, alongside homemade barbecue, as a savory snack with afternoon cocktails, or just straight from the jar, pickles are good on any occasion.
Photo by Andrea Nguyen
And while I'll never discriminate against any pickle, my all-time favorite are the incredibly sweet, tangy and crunchy bread & butter variety.
Which is why, of course, I made some at home. These uncanned pickles have hints of brown sugar, ginger and Thai chili, and they're incredibly easy to make.
Ingredients yields a 1-quart jar
**Pickling cucumbers are smaller than your average cucumber, about 1 to 1 ¼ inch thick work best. Choose the freshest cucumbers you can; the fresher the produce, the crisper the pickles will be.
Wash and scrub cucumbers thoroughly. Use a knife or crinkle bladed mandoline attachment to cut cucumbers into ¼ inch slices, discarding the ends. Thinly slice onion, and half cloves of garlic.
Toss sliced vegetables together in a large bowl and sprinkle with Kosher salt. Mix well and cover mixture with ice. Let sit at room temperature for 1-2 hours (can also be refrigerated overnight).
Drain and rinse the vegetables, tasting for saltiness. You want them to be salty, but not overly so.
Make Pickling Liquid:
Bring a pot of sugar, vinegar, spices and split chilies to a boil over high heat. Reduce heat and simmer, stirring until sugar dissolves.
Combine & Jar:
Pour the hot pickling liquid over the cucumber mixture and let sit, uncovered, at room temperature for 1 hour.
Add to large jar, cover and refrigerate for 24 hours (cucumbers will start to pickle within a few hours, but wait the whole time for the full effect - it's worth it!).
Your crispy, sweet bread & butter pickles will last up to 3 weeks in the refrigerator.
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