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.
- 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
- 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.
- Place cucumbers inside a sterile mason jar.
- 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.