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Bread and Butter Pickles

bread & butter pickles by The Culinary ChaseIf you were to come to my home with a hostess gift of homemade pickles in tow, I’d be the happiest chick in town! I used to make my own but our family size has shrunk (empty nesters) and I really don’t want to have to store jars and jars of preserves and condiments.

This recipe for bread and butter pickles needs no special canning tools or ingredients. And, the quantity is just the right size for us!  I’ve always wondered where did the term bread and butter pickles come from?  After surfing the internet, two plausible answers emerge.  One, it seems, originated during the Depression years when there was little in the cupboard (they were used as a filling for a sandwich) and another came from a man who sold pickles at a roadside stand and the income produced from the sales was his bread and butter (apocryphal).  Even if none of these explanations are true, one thing that is true is that these pickles are super easy to make and taste delicious!

Makes 4 cups
adapted from Recipe Girl

1 lb. little cucumbers, sliced
1 1/2 tablespoons sea salt
3/4 cup white sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup brown sugar (packed)
1 tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon ground turmeric

mini cucumbers by The Culinary ChaseCombine cucumber slices and salt in a bowl; cover and chill 1 1/2 hours.  Toss cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to a bowl.

Add sugar and remaining ingredients in a medium saucepan and simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumbers and let stand at room temperature 1 hour. Store in an airtight container and refrigerate 24 hours before consuming (if you can wait that long!).

The Culinary Chase’s Note: These were just what I needed and I didn’t need to wait until Fall to make them.  Store in the refrigerator for up to a month.  Enjoy!

The post Bread and Butter Pickles appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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