Whenever I had lunch at my British Grandma’s house, there was always a dish of bread and butter pickles on the table. They’re sweet, tangy, crunchy, and a delicious accompaniment to just about anything you might have for lunch. I tried making them recently and they came out great!
Ingredients
1 lb small Persian cucumbers (about 5)
2 tbsp salt
1 cup white sugar
1/2 cup brown sugar
1 cup white vinegar
1/2 cup rice vinegar
1 tsp dijon mustard
1/2 tsp turmeric
Directions
Slice the cucumbers into chunky slices, not too thin, with a serrated edge knife to give them a slightly wavy edge. Add the salt to the sliced cucumbers in a medium bowl, and mix to coat thoroughly. Cover and let sit in the fridge for 1-2 hours.
Mix the vinegars, sugars, mustard, and turmeric in a pot. Bring to a boil then remove from heat. Whisk to dissolve sugar, then pour over the cucumbers. Rest at room temperature for 1 hour, then cover and put in the fridge overnight.
Taste your pickles the next day! Store in a tightly sealed jar and they will keep in the fridge for a few weeks (if they last that long).
Leave a Reply