Bread And Butter Pickles
These tangy and spicy pickles are a delightful addition to any meal, bringing a burst of flavor with each bite. Crunchy cucumber slices and fiery jalapeños are pickled in a sweet and tangy brine infused with aromatic spices, creating a perfectly balanced treat for your taste buds. Enjoy these pickles on sandwiches, as a side to your favorite dish, or straight out of the jar for a quick and tasty snack.
— Constant Cookbook
Ingredients
- 3 kosher salt
- 1 kirby cucumbers or other small cucumbers, sliced 1/8-inch thick
- 2 jalapeños, with seeds, sliced 1/4-inch thick
- 1 1/4 apple cider vinegar
- 1 1/4 sugar
- 1 ground turmeric
- 1 yellow mustard seeds
- 1/2 celery seeds
Instructions
- Place 3 cups cold water in a large bowl. Add salt and stir until salt is dissolved. Add cucumbers, cover, and chill overnight.
- Bring jalapeños, vinegar, sugar, turmeric, mustard seeds, and celery seeds to a boil in a medium pot, stirring to dissolve sugar.
- Drain cucumbers and add to pot. Return pickling liquid to a boil, then remove from heat. Let cool. Transfer to a 1-qt. jar, cover, and chill.
- DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.
Yield
1 quart
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