Farmacy And Pickling
Bread and Butter Pickles
This classic pickling recipe is so named because back in the olden days when times were tough, the sweet and sour pickles were tucked between two slices of buttered bread to make a hearty sandwich.
Ingreadient
- Cucumbers, sliced (enough to fill a quart jar)
- Kosher salt
- 1 small onion, thinly sliced
- 1 1/2 cups apple cider vinegar (5% acidity)
- 1/2 cup sugar
- 1 tablespoon mustard seeds (I used a mix of brown and yellow)
- 1 teaspoon celery seeds
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes
Direction
- Slice cucumbers thin.
- In a small bowl, liberally salt your cucumber slices with a handful of kosher salt. The salt will draw the moisture out of your cukes (improving flavor and texture), so let them sit for at least an hour or two.
- After time is up, rinse and strain your cucumbers well to remove any excess salt.
- Add your onion slices and combine all the ingredients.
- To make your pickling brine, add the apple cider vinegar, sugar, and spices to a small saucepan and bring to a simmer over medium-low heat.
- Stir the brine until the sugar is completely dissolved, then remove from heat.
- Pack 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)
- Let the brine cool to room temperature, then seal with a lid and ring.
- Refrigerate your pickles for at least a day to allow the “bread and butter” flavor to fully develop, though it’s best after three days.
