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Bread and Butter Pickles

The Dough Mamma • Jul 18, 2016

The name, “Bread and Butter Pickles,” was coined in 1924 by Cora and Omar Fanning, two farmers famous for their sweet and sour cucumber chips.  As the story is told, the Fannings had fallen on rather hard times.  The one shining light was their prolific supply of cucumbers and a family recipe loved by many.  Bartering was still quite common in the 1920’s, so the Fannings started trading pickles for other grocery items, such as bread and butter.  The fact they essentially earned a living trading their pickles for other staples might have also contributed to the catchy name.

If you have never had the pleasure of eating a bread and butter pickle, they are absolutely delicious.  Crisp, crunchy, slightly sweet with a punch of brine, these pickles make a great addition to almost any sandwich.  Place these pickles in a cute little jar and give them to your host or hostess at your next BBQ.

Enjoy!

Bread and Butter Pickles
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Serves:  2
 
In order to get a good crisp crunch on your pickles, it's helpful to slice them first, lay them on paper towels in a single layer, salt them, cover them with a paper towel and leave out overnight. Whole Foods was out of mustard seed so in one jar I used a pre-made pickle spice from Whole Foods and in the second jar I used my own spices sans mustard seed. Both were good, mine were less sour and more true to a bread and butter pickle but the other was just as dandy for those who prefer a more sour taste. You can use Hothouse cucumbers, Persian cucumbers or "pickling cucumbers" from your local farmer's market. I found these little beauties at a Farmer's Market in Aspen. These are considered refrigerator pickles as they were not canned the proper way to ensure shelf life. Keep in your refrigerator for up to two weeks.
Ingredients
  • 2½lbs of cucumbers sliced ¼ inch thick
  • ¼ cup of Kosher salt plus more for salting
  • 2 cups of distilled white vinegar
  • 1 cup of water
  • 1 cup of sugar
  • 2 tsp of coriander seeds
  • 1 tsp of peppercorns
  • ½ tsp Allspice berries
Instructions
  1. Wash cucumbers and cut off ends. Slice thin, lay on top of paper towels in a single layer. Salt generously. Cover with paper towels and leave out overnight.
  2. Place cucumbers inside a sterile mason jar.
  3. Heat all other ingredients in a medium pot until it boils. Allow to boil for about 1 minute. Carefully pour into jars with cucumbers. Seal tight. Carefully shake jar to distribute flavor (do this about 4-5 times over the next 2 hours and don't worry if you forget, but it does help distribute flavor). After the pickles have cooled (about 2 hours), place in refrigerator.

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