Lisa Atwood, Rebecca Courchesne, Rick Field

Bread & Butter Pickles

Name: Bread & Butter Pickles
Ingredients: ¼ cup (2 oz/60 g) plus 1 Tbsp sugar; 1 tsp ground turmeric; 6 ice cubes; 4 cups (32 fl oz/1 l) cider vinegar (5 percent acidity); 1 yellow onion, cut into slices ¼ inch (6 mm) thick; 3 Tbsp plus 1 tsp kosher salt; 6 lb (3 kg) Kirby cucumbers, each about 1½ inches (4 cm) in diameter, cut into slices ¼ inch (6 mm) thick; ½ tsp red pepper flakes; 1 tsp celery seeds; 2 tsp mustard seeds; ½ cup (3 oz/90 g) dried pitted sour cherries

Preparation info

Makes
6
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Dried cherries and modest amounts of red pepper and turmeric tame the overwhelming sweetness found in many standard recipes for these pickles. Prepare them at the beginning of the summer so you will have them on hand for a season’s worth of barbecues.

Ingredients

6 lb (3 kg) Kirby cucumbers, each about 1½ inches (4

Vegan
Gluten-free
Summer

Method

In a large nonreactive bowl, combine the cucumber and onion slices. Add 1 Tbsp of the salt and the ice cubes. Cover and refrigerate for 3–4 hours. Drain in a colander, rinse, and then set aside to drain well.

Have ready hot, sterilized jars and their lid