Bread and Butter Pickles from Chef David James Robinson

Posted at: 09/07/2012 3:54 PM | Updated at: 09/08/2012 9:15 AM

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Bread & Butter Pickles (sweet pickles)

from Chef David James Robinson

Get pickled!  You can make your own pickles!  It’s easy and the pickles have a crunch and crispness that you’ll never get out of a jar of pickles.  Ground celery seed, ground turmeric, and ground cloves are available in the spice aisle of the supermarket and will last you a long time, providing you with many, many batches of pickles long into the future.  The sweet pickles are great for a burger, or on a relish or crudite tray, or just as a healthy snack with some zing during a football game.  And you can enjoy the pickled sliced onions, too!  You must keep these pickles in the refrigerator and they will last about a month (if you don’t eat them all sooner).
§  3 pounds of Cucumbers
§  1 large Onion (or 2 medium onions) for a total of about 1 pound
§  3 Cups of Apple Cider Vinegar
§  1 Tablespoon of Kosher Salt (if you are using regular table salt only use ½ Tablespoon)
§  1 teaspoon of ground Celery Seed
§  1 teaspoon of ground Tumeric
§  1 Tablespoon powdered or regular Mustard
§  ½ teaspoon of ground cloves
§  2 ½ Cups of Brown Sugar (light or dark, doesn’t matter)
1.       Wash 3 pounds of cucumbers.  Slice off the ends of the cucumbers and discard, slice the washed cucumbers into ¼-inch thick rounds and put the slices into your plastic container.
2.      Peel and slice the onion(s) into “half moon” slices about ½-inch thick and put the sliced onions into the plastic container with the sliced cucumbers.
3.      Put 3 cups of apple cider vinegar in a saucepan.
4.      Add 1 Tablespoon of kosher salt to the apple cider vinegar in the saucepan (if you are using regular table salt only use ½ Tablespoon).
5.      Add 1 teaspoon of ground celery seed to the salt and vinegar in the saucepan.
6.      Add 1 teaspoon of ground turmeric to the vinegar, salt, and ground celery seed in the pan.
7.      Add 1 Tablespoon of powdered, or regular mustard to the mixture in the saucepan.
8.      Add ½ teaspoon of ground cloves to the mixture.
9.      Finally, add 2 ½ cups of brown sugar (light or dark) to the mixture.
10.  Put the saucepan over a stovetop burner on medium-high heat and continually stir the mixture, letting the salt and brown sugar dissolve as the liquid gets hot.  Just as the mixture simmers with small bubbles (and before it really boils).  Turn off the burner.  Let the mixture cool until warm, but not hot.
11.   Take the slightly cooled mixture in your saucepan and pour it over your sliced cucumbers and onions.  Stir everything around so all the cucumbers and onions are coated and submerged.  Let the container cool and put it in the refrigerator.
12.   You can eat these right away, but they really get more flavor and more pickled  if you wait 3-4 days.  They will keep refrigerated for about a month.
§  Saucepan
§  Wooden Spoon
§  Plastic Container with Lid  (that will hold the sliced cucumbers and onions, plus the WARM liquid mixture).  Note that sometimes the turmeric will stain the plastic with a bright yellow color.
Makes 3 Pounds of Pickles and about 1 Pound of Sliced Pickled Onions

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