These are the best tasting pickles you'll ever have on your burgers, hot dogs, or even on their own. After trying them, you won't go back to store-bought pickles ever again.
This post is a recipe for the bread and butter pickled cucumbers. A very tasty pickle recipe with cucumbers, turmeric, coriander seeds, bay leaf, apple vinegar, sugar, and more.
These are truly the BEST Bread and Butter Pickled Cucumbers! This recipe, a breeze to prepare, offers simplicity and delight. The most challenging part? A bit of waiting, yet I assure you, the patience is richly rewarded!
These pickles, perfect companions to any dish, stand unrivalled in flavour. Seek no more! Once you savour this recipe, no other will ever compare. It will carve a cherished place in your heart, staying there forever.
Why You Only Need This Pickle Recipe?
With each batch, I find myself drawn back to its simplicity and perfection. There's no need to experiment with other recipes when this one consistently delivers on taste and quality. It's become my go-to, my tried-and-true, my culinary comfort zone.
So, while others may dabble in the art of pickle-making, I'm content to stick with what I know works best. After all, when you've found perfection in a jar, why bother with anything else? This recipe has earned its rightful place as the crown jewel of my kitchen, and I have no intention of letting it go.
Don't Throw Away the Brine!
Do you have some pickle brine and wonder if there's more to its fate than the drain? Learn how we make our juicy wings, and you'll never think twice about throwing away that precious liquid again.
Check out our delicious Crispy Pickle Brine Chicken Wings. These wings are marinated in pickle brine, infusing them with a unique tangy flavour and ensuring they stay incredibly moist and tender. The acidity from the brine tenderizes the meat, making each bite juicy and addicting (see picture below).
How to Get a Crunchy Texture?
To enhance their crispiness, we start by slicing the cucumbers into a bowl and adding a dash of sea salt. Alongside the cucumbers, we include sliced onions. Next, we promptly cover the mixture with crushed ice and press it down with a sufficiently sized plate to ensure the cucumbers remain submerged as the ice melts. Afterward, we cover the bowl and refrigerate it overnight. This process guarantees an optimal crunchiness that elevates the pickles to perfection.
Ingredients
Cucumbers
I recommend to use Kirby cucumbers or Persian cucumbers. I like to peel half of it but leaving some green skin on so it looks pretty when it is pickled.
Turmeric
I believe that adding turmeric elevates the taste of the pickles to a whole new level. It's this extra burst of flavor that makes these bread and butter pickles truly unique. No one can quite pinpoint where that delightful yellow hue and distinct taste come from. Well, let me enlighten you—it's the turmeric quietly performing its magical touch in that jar!
Apple Vinegar
The fundamental brine for any pickles typically involves salt in a mixture of water and vinegar at a 1:1 ratio. However, for a touch of tanginess and enhanced flavor, I opt for apple cider vinegar instead of the standard white vinegar. I also increase the ratio of vinegar to water. While some recipes omit sugar altogether, I include a bit more than usual. Surprisingly, it doesn't make the brine overly sweet, but rather helps to mellow out the sharpness of the vinegar.
Spices
For our brine we add celery powder, coriander seeds, bay leaf and clove. It is not overpowering but it does add a nice flavour to the brine.
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The BEST Bread and Butter Pickled Cucumbers
Ingredients
- 1 kg Kirby Cucumbers or 2 pounds
- 2 cups small diced sweet white onions
- ¼ cup kosher salt
- ½ kg crushed ice or 1 pound
- 2 cups sugar
- 1 tbsp yellow mustard seeds
- 1 tsp celery seeds
- 2 cups apple cider vinegar
- 1 fresh bay leaf torn into pieces
- 3 whole cloves
- ½ jalapeno sliced paper thin with seeds
Instructions
- Slice cucumbers into â…› inch thick slices. To draw out the liquid for extra crunch: layer the cucumber slice with onions, salt and ice in a glass or stainless steel container and weight with a plate large enough to cover the cucumbers and keep them submerged when the ice melts. Cover and refrigerate overnight.
- Next day, sterilize three 1L canning jars, along with their rings nd lids, and put them on a clean dish towel or wire rack.
- Drain the cucumbers and onions, put them in a large non reactive pot, and add the sugar, mustard seeds, turmeric, celery seeds, vinegar, bay leaf, cloves, and jalapeño. Bring to a simmer over high heat, stirring to completely dissolve the sugar. About 5 minutes. Skim off any foam that has formed at the top.
- Divide the batch in three parts for the jars. Ladle the hot vinegar liquid over the cucumbers leaving a ¼ inch headspace. White the rims and threads clean, put the lids and rings on the jars, and tighten the rings. Cool the jars to room temperature.
- Refrigerate the jars and let the pickle cure for at least 1 week before eating. Unopened, the pickles will keep for up to 2 months in the fridge.
