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Hop on the Pickling Trend with these Homemade Bread and Butter Pickles

Tangy, sweet and perfect for all your sandwiching needs.



Why make B&B pickles at home when I can easily swing past the grocery and pick up a perfectly decently bottle for, like, $1.50, you ask? Because decent pickles do not measure up to the depth of flavor and crisp you get from fresh veggies. This recipe is a treat with a beautiful combination of oregano, celery seeds, mustard seeds, ground turmeric, cloves, cayenne and fennel seeds. Not to mention those gorgeous fresh cucumbers. Check out the easy recipe below~





Fresh Bread and Butter Pickles

Preparation: 15 Minutes to prep, 8 hours to chill


INGREDIENTS

4 English Cucumbers, cut crosswise into rounds 1/4-inch thick

1 1/2 cups Granulated Sugar

1 1/2 cups Champagne Vinegar

2 tablespoons Kosher Salt

4 teaspoons Pickling Spice

1 teaspoon Mustard Seeds

1 teaspoon Celery Seeds

1 teaspoon Fennel Seeds

1 teaspoon Ground Turmeric

1 teaspoon freshly ground Black Pepper

1/2 teaspoon ground Cloves

1/2 teaspoon Cayenne Pepper


DIRECTIONS

1) Put the cucumber rounds in a large container with a lid, set aside.


2) In a medium saucepan, combine the sugar and vinegar. Bring to a boil over high heat and boil until the sugar dissolves. Remove the pan from the heat, add the salt, pickling spice, mustard seeds, celery seeds, fennel seeds, turmeric, pepper cloves and cayenne. Pour the brine over the cucumbers and set aside to cool at room temperature, uncovered, for 2-3 hours.


3) When pickles have cooled to room temperature, cover and refrigerate for at least 8 hours. They will keep for 3 weeks in the fridge in an air-tight container.

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