If you like sweet pickles then these are the ones you want to make. They are so simple and keep in the refrigerator for a month. Although, personally, when I have a hankering for a pickle I always choose the dill variety – tangy and sour they add flavor to a sandwich, burger or hotdog. I have never liked the sweet pickles that are so popular in the Northeast. Adding relish to a hotdog? I add dill relish – having a slice of pickle with a sandwich? I love Kosher dill spears. Growing up in a home with a mother from Maine there was always a jar of sweet bread and butter pickles in the refrigerator. There were also jars of Miracle Whip and yellow French’s mustard – but don’t get me started on those two choices either. So to honor the authentic accompaniment to the savory meat pie (or Acadian Tourtière) that I have previously published I am adding this recipe for those sweet Bread and Butter pickles.
I slice the pickling cucumbers somewhere between 1/4 and 1/2 inch thick. Toss these in a bowl with the 3 tablespoons of Kosher salt. Let sit in the refrigerator for at least two hours. When the cucumbers are ready – rinse them in a colander, pat dry, and place them in a mason jar with some large fresh sprigs of dill.
Meanwhile, in a small saucepan combine the white vinegar, sugar, celery seeds, fennel seeds, peppercorns, turmeric and allspice. Bring to a boil. Pour the hot liquid over the cucumbers and close the lid. Let sit until cool – then refrigerate shaking the jar gently now and then to make sure all the cucumbers have a chance to get pickled!
These can be enjoyed for up to a month. Enjoy with meat pie, sandwiches or a burger.
Bread and Butter Pickles
Ingredients
- 4 medium Pickling Cucumbers
- 3 tbsp Kosher Salt
- 1 cup White Vinegar
- 1/4 cup Sugar
- 1 tbsp Celery Seed
- 1 tbsp Fennel Seed
- 1 tbsp Coriander Seed
- 1 tbsp Black Peppercorn
- 1 tsp Allspice (ground or berries)
- 1 tsp Turmeric
- 2 large Sprigs of Fresh Dill
Instructions
- Slice the cucumbers in 1/4 to 1/2 inch slices. Toss with the 3 tablespoons of salt in a bowl. Refrigerate for 2 hours. Drain and rinse the cucumbers and place in a clean Mason Jar with the fresh dill sprigs.
- Place the vinegar, sugar, and all of the spices in a saucepan and bring it to a boil. Pour the hot liquid over the drained and rinsed cucumbers. Let cool and refrigerate. Turn the jar and shake gently every now and then to make sure all the cucumbers have a chance to pickle. Enjoy after a day or two in the refrigerator. These last for up to a month refrigerated.