Menu

Bread & Butter Pickles

  • Details
  • Related Items

Growing up in the South, Heather Earnhardt used to help her Granny in the kitchen whenever she would can, pickle or preserve fruit and vegetables in the summer. Big Food Big Love: Down Home Southern Cooking Full of Heart of Seattle’s Wandering Goose has a whole chapter called “All About the Pickles: Jar it Up”. One of her most popular is this quick-pickle version of Bread & Butter Pickles.  This recipe that you’ll want to make over and over again comes from Heather L. Earnhardt’s Big Food Big Love: Down Home Southern Cooking Full of Heart of Seattle’s Wandering Goose, the World Spice Cookbook Selection for June 2017.

From the Author: “Our front-of-house staff asks the kitchen for sides of these pickles with their meal. They’re great for gifting to friends and family. You can find a crinkle cutter at kitchen supply stores or online; if you don’t have one, regular slices are just fine.”

Bread & Butter Pickles

Yield: Makes 4 Quart Jars

Bread & Butter Pickles

Ingredients

  • 5 pounds pickling cucumbers, ends trimmed
  • 2 sweet onions, cut in half and then into -1/4 inch slices
  • 8 cups cubed ice
  • 1/2 cup kosher salt

Instructions

  1. Cut the cucumbers into 1/4-inch slices with a crinkle cutter. In a colander with a bowl underneath, toss the cucumbers and onions with the ice and salt, and let them sit in the refrigerator for 6 to 12 hours. This will remove the moisture and make for a crisper pickle. Rinse the cucumbers and onions thoroughly to remove the salt and drain well.
  2. To prepare the pickling liquid, in large stock-pot over high heat, bring all the ingredients to a boil in order to dissolve the sugar and salt. Boil for 2 minutes. Take the pot off the heat and let the liquid cool to room temperature.
  3. Divide and pack the cucumbers and onions in four glass quart jars, pour the liquid over to cover, lid the jars, and store them in the refrigerator. The pickles will taste best if you let them sit for 1 week before eating. They will keep for up to 1 month.
https://www.silkroaddiary.com/bread-butter-pickles/

 

From (c)2016 By Heather L. Earnhardt. All rights reserved. Excerpted from Big Food Big Love: Down Home Southern Cooking Full of Heart of Seattle’s Wandering Goose by permission of Sasquatch Books.

Big Food Big Love is the June 2017 selection for the World Spice Cookbook Club. Big Food Big Love is currently available for purchase at our retail store and online.


 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Chow Fun – lemongrass sausage, pea vines, mint

Our September Cookbook Club selection is from James Beard Best Chef-nominee Rachel Yang, who with her husband, Seif Chirchi, owns three restaurants in Seattle (Joule, Trove, and Revel) and one in Portland (Revelry). My Rice …

Down South Goat Biryani

From My Two Souths and Chef Asha Gomez, we get this stunning recipe for Down South Goat Biryani.  With her love of Deep-South cooking as well as her southern Indian roots, this recipe is sure to …

Turmeric Smoothie

Turmeric Tropical Smoothie

This simple combination highlights the flavor of turmeric with tropical fruit and is a wonderful base smoothie that you can enjoy as-is or add-on to. It boasts a healthy dose of turmeric! Print Turmeric Tropical Smoothie …

Creole Spiced Coleslaw

I’ll admit it… I was a little skeptical about developing a spiced coleslaw. Coleslaw is one of those things I’ve long appreciated for its’ simplicity, but boy, have I been missing out! The depth of …

Big Love Buttermilk Fried Chicken

When Heather Earnhardt opened her tiny cafe, The Wandering Goose, in Seattle, she added a little bit of Southern charm and comfort to the city. From her childhood in the South with her close-knit family …