• sondra bernstein

Bread & Butter Pickles

No matter which sandwich you indulge in, the plate is not complete until you add a pickle. In our kitchens, we make both bread & butter and dill pickles. Here is a recipe that should keep you in pickles for at least a month of sandwiches!



Bread & Butter Pickles

10 pounds pickling cucumbers

3 onions, julienne

1 cups salt

10 cups apple cider vinegar

5 cups sugar

1.25 teaspoons tumeric

1.25 teaspoons mustard seeds

1.25 teaspoons anise seeds

1 star anise

1 teaspoons allspice whole

1.25 teaspoons ground ginger

1/4 cup garlic cloves


Slice cucumbers on the curved bottom blade of mandoline. Make sure to set blade to its largest setting.


Place cucumbers and onions in a perforated pan and marinate with salt. After two hours, rinse the cucumbers and onions and let drain.


Bring the apple cider vinegar and sugar to a boil until the sugar is completely dissolved. Add the spices and simmer for 5 minutes. Place the cucumbers and onions in a very large container and cover with the heated mixture. Find something to place over the cucumbers to weight them down.


Place in the refrigerator and allow cucumbers to brine for at least 24 hours.

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