Bread and Butter Pickles

Name: Bread and Butter Pickles
Yield: 4 c.
Ingredients: 1 lb. Kirby cucumbers; 1 large Sweet onion; 1/4 c. Kosher salt; 1 c. sugar; 1/2 c. Distilled Vinegar; 1 tbsp. ground turmeric; 1 tbsp. mustard seeds; 1 tbsp. ground coriander

By Jason RobinsonPublished: May 12, 2010

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Kana Okada

Yields:

4 c.

Cal/Serv:

140

Chef Jason Robinson at the Inn at Dos Brisas in Washington, TX shares his recipe for zesty bread and butter pickles. His take on the classic uses Kirby cucumbers and a collection of tempting spices.

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Ingredients

1 lb. Kirby cucumbers
1 large Sweet onion
1/4 cup Kosher salt
1 cup sugar
1/2 cup Distilled Vinegar
1 Tbsp. ground turmeric
1 Tbsp. mustard seeds
1 Tbsp. ground coriander

Directions

1. Step 1In a medium bowl, combine cucumbers, onion, and salt; mix well. Cover mixture with ice and let sit out for 2 hours.
2. Step 2In a pot, bring sugar, vinegar, and spices to a boil. Strain cucumbers and onion, and add to pot. Return mixture to a boil, then remove from heat and let cool.
3. Step 3Store pickles in refrigerator in a covered container for up to 3 weeks.