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Bread and Butter Pickles

Making your own pickles may sound daunting, but we promise it’s deceptively easy — they are, in fact, so fun to make, so good to eat, so perfect for summer! These crisp little coins are both sweet and sour, with a lingering finish of fresh dill. Perfect with a sandwich or on their own for snacking, they will keep in the fridge for up to a month, however, we guarantee they will not last that long.

Bread and Butter Pickles

1 lb. Kirby cucumbers (or other small cucumber)
2 tbs. kosher salt
3 large sprigs fresh dill
1/4 cup light brown sugar
1/3 cup cider vinegar
2 tsp. coriander seeds
1/2 tsp. black peppercorns
1/4 tsp. allspice berries

Trim the ends off the cucumbers and slice them into ¼-inch rounds. In a colander set over a plate, toss them with the salt. Refrigerate, uncovered for 2 hours. Drain and transfer the cucumbers to a bowl with the dill.

In a small saucepan, combine the remaining ingredients. Bring to a boil and cook until the sugar dissolves. Pour the hot liquid over the cucumbers and toss well. Let stand, tossing everything every 10 minutes, for 30 minutes. Transfer to airtight jars and refrigerate for up to a month.

One Comment Post a comment
  1. B & B pickles are my favorite and I’ve never made them- I want to try this recipe!!!

    April 17, 2015

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