Bread and butter pickles
Photo by Paul E. Cheney Jr. & Jason Kaumeyer

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8 pints

  • 5 pounds pickling cucumber, sliced
  • 2 onions, julienned
  • ⅓ cup salt
  • 4 cups cider vinegar
  • 4 cups sugar
  • 2 teaspoons turmeric
  • 2 teaspoons celery seed
  • 2 teaspoons dill seed
  • ½ teaspoon red pepper flakes
  • 4 teaspoons mustard seed
  1. Toss cucumbers and onions in a bowl with salt.
  2. Take a second bowl, fill with ice, and place over the cucumbers and onion and let it stand for 6−12 hours.
  3. For brine, combine the rest of the ingredients, bring to a boil, and pour directly over cucumber and onion.
  4. Allow to cool slightly and place in refrigerator for at least one day (and up to two weeks).
  5. Use as garnish on fried oysters with deviled egg sauce…or just keep on hand for snacking!
  • From Evan LeRoy of Freedman's Bar, Austin, Texas

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