Wednesday, July 29, 2009

Bread and Butter Pickles

Yield 3 qts.

1 Cup. Salt
½ Gallon Water
½ Gallon Ice
5 Lbs. Cucumbers, sliced to 1/8 inch.

3 Cups Apple cider vinegar
3 Cups Sugar
2 Cups Mustard seeds
1 Tablespoon Celery seed
1 Tablespoon Tumeric
1 Tablespoon Black pepper, coarsely ground
1 Tablespoon Chile flake

1Lbs. Onions, thinly sliced

Combine salt and water in pot heat until salt dissolves. Add ice and
brine over cucumbers. Soak overnight in icebox. Drain brine.
Combine vinegar, sugar, and spices. Bring to boil to melt sugar.
Pour pickle over cucumbers and onions. Cool.

Will keep in icebox for 6 weeks.


  1. Two CUPS of mustard seeds? Yikes!

  2. The correct measurement of mustard seeds is probably two tablespoons.

    1. These pickles have tons of mustard seeds. Don't scrimp!

    2. I'm sitting at Cochon in NOLA right now...just asked the chef, it's cups. Not tablespoons.

    3. I made them this summer. I used cups and that is WAY too much. You can't even fill the liquid into the jars until you empty cups and cups of mustard seeds. It has to be tablespoons. After I removed the seeds, I was finally able to see the liquid. With that being said...the pickles taste exactly like the ones they jar there. I have a jar from there now and I compared them. They are identical and are very crisp after being jarred for 3 months.

  3. Table salt? Kosher salt (Diamond or Morton)?