The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Bread and Butter Pickles

Ingredients

1 gallon cider vinegar

1 gallon water

4 pounds light brown sugar

2 pounds white vinegar

½ cup yellow mustard seed

½ cup brown mustard seed

¼ cup turmeric

¼ cup coriander

1 red onion, sliced

2 cups salt

1 cup (loosely packed) whole dried chiles de arbol

5 pounds of vegetables, such as cucumbers, jalapenos, carrots, apples, green onions, zucchini, bell peppers, chopped

Directions

1. Combine all ingredients except for the vegetables in a stockpot and bring to a boil, and then pour brine over the vegetables.

2. Store pickles in mason jars, for serving, or any other sealable container. Keep in refrigerator for up to seven days.

Print Recipe