My F&W
quick save (...)
Bread-and-Butter Pickles
© Matthew Armendariz

Bread-and-Butter Pickles

  • ACTIVE: 1 HR
  • TOTAL TIME: 1 HR 10 MIN plus overnight salting
  • SERVINGS: makes 6 pints

Linton Hopkins has endless uses for these sweet and tangy pickles—he even deep-fries them to make pickle chips. Brining before pickling helps the cucumbers stay crunchy.

  1. 1 cup kosher salt
  2. 1 1/2 gallons water
  3. 5 1/2 pounds Kirby cucumbers, sliced crosswise on a mandoline 1/8 inch thick
  4. 5 cups cider vinegar
  5. 5 cups sugar
  6. 1 1/4 pounds onions, thinly sliced
  7. 2 tablespoons yellow mustard seeds
  8. 1 tablespoon celery seeds
  9. 1 tablespoon turmeric
  10. 1 tablespoon coarsely cracked black pepper
  1. In a very large bowl or pot, dissolve the salt in the water. Add the cucumbers, cover and soak overnight in the refrigerator.
  2. In a large, heavy pot, combine the vinegar and sugar and cook until the sugar dissolves. Stir in the remaining ingredients. Drain the cucumbers and add them to the pot. Stir gently and bring to a boil, then turn off the heat. Ladle the hot cucumbers and their liquid into 6 hot 1-pint glass canning jars, leaving a 1/2 inch of space at the top. Close with the lids and rings.
  3. To process, boil the jars for 10 minutes. Cool the pickles to room temperature and serve immediately or store them in a cool, dark place for up to 1 year. Refrigerate after opening.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.