Bread-and-Butter Pickles

From Cook's Country | August/September 2005

Why this recipe works:

Traditional pickles can be an all-day affair to prepare, but our Bread-and-Butter Pickles recipe employs a shorter, easier method. We tossed the cucumber slices in salt and allowed them to sit in a colander for one hour. This drew off much of the cucumbers’ excess moisture and seasoned the… read more

Traditional pickles can be an all-day affair to prepare, but our Bread-and-Butter Pickles recipe employs a shorter, easier method. We tossed the cucumber slices in salt and allowed them to sit in a colander for one hour. This drew off much of the cucumbers’ excess moisture and seasoned the slices, too. We simmered the classic seasonings—yellow mustard seeds, celery seeds, turmeric—with sugar and cider vinegar, then added the cucumbers and onions. We cooked the pickles for just five minutes, and then transferred them to a bowl so they wouldn’t continue to soften.

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Makes 1 quart

There’s no consensus on how these sweet pickles got their name. Some claim the pickles are (like bread and butter) good enough to eat at every meal, others say it’s because they are often eaten on or with sandwiches. Another theory is that they took their name from the word smorgasbord, which translates literally as “bread and butter table.” It’s not surprising that pickles often appear as part of this Swedish buffet.

Ingredients

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