Big important note, especially if you are unfamiliar with bread and butter pickles: these babies are sweet! So very sweet! So sweet that I thought that the sugar level was a typo but sure enough, every other recipe I found listed sugar amounts in cups. Ayee. This one only called for one but I reduced my batch to 3/4 of a cup for a bread-and-butter pickle we find on par with the level of sweetness you expect from them. As in, it is probably “correct”. But, I will still reduce it to a 1/2 cup next time, to accommodate my taste preference, as you should adjust it to yours.
I also reduced the turmeric, which seemed like way too much, and added celery seed, because I like it with pickles.
Makes 4 cups of pickles, filling a 1-quart jar
- 1 pound cucumbers, sliced 1/4-inch thick — “pickling” or kirby cucumbers work best here
- 1 large sweet onion, thinly sliced
- 1/4 cup Kosher salt
- 1/2 to 3/4 cups sugar (see note above)
- 1/2 cup distilled white vinegar
- 1/4 teaspoons ground turmeric
- 1 tablespoon mustard seeds
- 1 tablespoon ground coriander
- 1/4 teaspoon celery seed
But how about something a little crunchy, a little sweet to accompany that burger. It’s the kind of thing you might only know about from a jar, which means that you probably pass them over at picnics without a second thought. It’s the kind of thing you might not have thought to make at home.
I had a bag of kirby cucumbers I’d picked up at the market this week for my husband who loves to snack on them.