Recipe courtesy of Hugh Acheson

Bread 'n' Butter Pickles

This is a simple recipe, and the result has tons more flavor than the store-boughts. Less sweet, more zesty.
  • Level: Easy
  • Total: 3 hr
  • Inactive: 3 hr
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Ingredients

12 small (3-inch) Kirby cucumbers, or 2 English cucumbers

1 large sweet onion

1/2 cup coarse salt

Leaves from 1 bunch of celery

1/4 tsp red pepper flakes

1/4 tsp ground fenugreek

1/2 tsp ground turmeric

1 tsp brown mustard seeds

8 allspice berries

1 1/2 cups cider vinegar

1 cup sugar

1/4 cup maple syrup

Directions

  1. Wash the Kirby cucumbers under cold water and then slice into 1/3-inch rounds, about as thick as an Oreo. Peel the onion, cut in half lengthwise, and slice into semicircles the same width as the cukes. Toss the onions and the cucumbers in a bowl with the salt and let sit for 1 hour. Rinse well in a colander, drain, and place in a nonreactive bowl. Tear up the celery leaves and add to the mix, then set aside.
  2. In a saucepan, combine the pepper flakes, fenugreek, turmeric, mustard seeds, the allspice berries, vinegar, 1/2 cup water, the sugar, and maple syrup. Bring to a rapid boil and then pour over the cucumbers. Leave them uncovered for 2 hours and then refrigerate. When they reach fridge temperature, cover with plastic wrap. Done. But they'll be at their best a day or two later. They'll keep in the refrigerator for about 10 days.

Cook’s Note

You can use store-bought pickling spice instead of the allspice and preceding four ingredients, and you'll end up with good pickles, but not these pickles. And these pickles are better.

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