Bread and Butter Pickles are pure Americana; sweet, sour, and tangy, not only the perfect condiment for hamburgers, hot dogs, and tacos but also also a great ingredient for composed salads (see our Lemon Herbaceous Pasta Salad http://www.edibleculture.net/blog/lemon-herbaceous-pasta-salad), slaw, and even cocktails.

The name origin of B&B Pickles comes from 1920s Illinois farmers, Cora and Omar Fanning, who used their stylized pickles as a means for bartering for necessity grocery items that included Bread and Butter. Of course, these power punch pickles offer a ton of flavor, but trust in knowing that they’re absolutely delicious with bread and butter alone. We love them topped on a generous smear of room temperature butter and a thick slice of our homemade baguette…mmmm, Culinary Nirvana! Regardless, our version comes from an old family recipe card and we know you’re going to love every last sweet and tangy bite!

Bread and Butter Pickles

Prep: 4 Hours | Yields: 2 Jars

INGREDIENTS

• 4 cucumbers (1 1/2 pounds) thinly sliced pickling cucumbers

• 1½ tablespoons Kosher salt

• 1 cup thinly sliced sweet onion

• 1 cup granulated white sugar

• 1 cup white vinegar

• 1/2 cup apple cider vinegar

• 1/4 cup packed light brown sugar

• 1½ teaspoons mustard seeds

• 1/8 teaspoon ground turmeric

TECHNIQUE

• Combine sliced cucumbers and salt in a large, shallow bowl; cover and chill for an hour. Transfer cucumbers into a colander and rinse thoroughly under cold water. Drain, return cucumbers to bowl, and add sliced onion.

• Combine sugar and remaining ingredients in medium saucepan; bring to simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over the cucumber and onions; and allow to cool at room temperature for an hour. Cover and refrigerate for three hours. Store in an airtight jar in refrigerator for up to 2 weeks.