Your Classic Bread-and-Butter Pickles (recipe adapted from “Quick Pickles Easy Recipes with Big Flavor,” by Chris Schlesinger, John Willoughby, and Dan George)
I had my “moment” at the Galena farmers market over the weekend. I scored a 13 pound box of pickles for $3.00. I was so excited and knew exactly what I was going to make.
For me bread and butter pickles are wrapped up in fond memories of a beloved grandmother. My emotions unspooled as I started making them last night. My Grandma Beyer was most famous in our family for making dill pickes, but my favorite was always her bread and butters. These pickles taste the same as the ones she used to make. I’m in pickle heaven and Grandma would be happy to know that.
- 5 pounds pickling cucumbers (less than 5 inches long)
- 3 medium onions (about 1 1/2 pounds)
- 4 tablespoons kosher salt
- 1 teaspoon celery seed
- 1 teaspoon ground turmeric
- 1 tablespoon yellow mustard seeds
- 3 cups cider vinegar
- 2 1/2 cups brown sugar
Trim and discard the blossom ends of the cucumbers, then peel the onions and cut both into rounds less than 1/4″ thick. In a nonreactive bowl, toss them with the salt, then cover and refrigerate for 1 to 2 hours. Drain well, rinse, drain again, and then set the cucumbers and onions aside.
In a nonreactive pot, combine all the remaining ingredients and bring to a boil over high heat, stirring once or twice to dissolve the brown sugar. Reduce the heat to low, simmer for 3 minutes, and then pour the liquid over the cucumbers and onions. The cucumbers should be amply covered or slightly afloat.
Allow to cool to room temperature, then cover and refrigerate. These pickles have good flavor as soon as they are cool, but the flavor will deepen if you let them sit for 24 hours. They will keep, covered and refrigerated, for a month or more. Recipe adapted from “Quick Pickles Easy Recipes with Big Flavor.”
Now it’s your turn! Do you have any family recipes full of nostalgia or simply a food that floods you with emotions of loved one? Please share your comments below.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: email@example.com