These Carol’s Bread & Butter Pickles are a classic homemade condiment that balances sweet, tart, and savory flavors beautifully. Made with crisp cucumbers and thin onion slices, they are infused with a warm brine of sugar, cider vinegar, celery seed, mustard seed, and curry powder. The result is a tender-yet-crisp pickle with a golden hue and complex flavor profile. They are incredibly versatile, adding a zesty crunch to burgers, sandwiches, or cold cuts. While the initial prep involves salting the vegetables to draw out excess moisture, the process is straightforward and rewarding. These pickles make wonderful gifts or pantry staples, keeping well for months in a cool, dark place. Their bright acidity cuts through rich foods, making them an essential addition to any home cook’s repertoire.
Carol’S Bread & Butter Pickles
Description
These Carol's Bread & Butter Pickles are a classic homemade condiment that balances sweet, tart, and savory flavors beautifully. Made with crisp cucumbers and thin onion slices, they are infused with a warm brine of sugar, cider vinegar, celery seed, mustard seed, and curry powder. The result is a tender-yet-crisp pickle with a golden hue and complex flavor profile. They are incredibly versatile, adding a zesty crunch to burgers, sandwiches, or cold cuts. While the initial prep involves salting the vegetables to draw out excess moisture, the process is straightforward and rewarding. These pickles make wonderful gifts or pantry staples, keeping well for months in a cool, dark place. Their bright acidity cuts through rich foods, making them an essential addition to any home cook&# 226;ÂÂs repertoire.Ingredients
Directions
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In a large bowl or roasting pan, layer the sliced cucumbers and thin onion slices, sprinkling the pickling salt generously between each layer.
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Let the vegetables sit and soak for 3 hours to draw out excess moisture and soften slightly.
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Drain the liquid from the cucumbers and onions completely and discard it.
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In a large saucepan, combine 3 cups sugar, 4 1/2 teaspoons mustard seed, 4 1/2 teaspoons celery seed, 2 teaspoons curry powder, 3 cups cider vinegar, and 2 cups water.
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Heat the mixture over medium-high heat, stirring occasionally, until it comes to a full boil.
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Add the drained cucumbers and onions to the boiling brine.
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Reduce heat and simmer gently for 10 minutes only, being careful not to overcook them so they remain crisp.
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Meanwhile, sterilize large canning jars by washing them in hot soapy water and rinsing with boiling water, or running them through a dishwasher cycle.
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Using a slotted spoon, transfer the hot pickles and onions into the sterilized jars, packing them tightly.
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Ladle the hot brine over the pickles in the jars, ensuring all vegetables are completely covered and leaving about 1/2 inch of headspace at the top.
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Insert a non-metallic utensil or bread knife into each jar briefly to release any trapped air bubbles, then remove it.
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Wipe the rims of the jars clean, place the lids on, and screw on the bands until just fingertip-tight.
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Invert the jars and let them stand upside down for 10 minutes to help create a seal, then turn them right side up.
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Allow the jars to cool completely at room temperature. You should hear a popping sound as the seals set.
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Check the seals by pressing the center of each lid; it should not flex up and down. If any jar did not seal properly, refrigerate and consume within a few weeks.
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Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and consume within a month.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 45.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 58506.0mg2438%
- Total Carbohydrate 10.8g4%
- Dietary Fiber 1.5g6%
- Sugars 5.1g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
