SnackSide Dish

Crispy Bread And Butter Pickles

Name: Crispy Bread And Butter Pickles
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Yield: 8 servings
Cuisine: american
Ingredients: 450 g pickling cucumber unpeeled and thinly sliced; 1 pcs white onion medium, thinly sliced; 1 pcs green bell pepper small, cored and thinly sliced; 1.5 tbsp coarse salt; 4 cup ice cube; 0.75 cup apple cider vinegar; 1.25 cup granulated sugar; 0.5 tbsp mustard seed; 0.5 tsp celery seed; 0.5 tsp ground turmeric; 1 clove garlic minced

A classic sweet and tangy pickle with a satisfying crunch, perfect for adding to sandwiches, burgers, or enjoying as a standalone snack. This recipe uses a cold brining method with salt and ice to draw out excess water, ensuring the cucumber slices stay wonderfully crisp.

An original recipe by Forkin

Total time: 3 hr 35 min
Serves: 8
Difficulty: Medium
Per serving: 177 kcal

VeganVegetarianGluten-free

Allergen information: may contain celery and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gpickling cucumber, unpeeled and thinly sliced
1 pcswhite onion, medium, thinly sliced
1 pcsgreen bell pepper, small, cored and thinly sliced
1.5 tbspcoarse salt
4 cupice cube

Brine

0.75 cupapple cider vinegar
1.25 cupgranulated sugar
0.5 tbspmustard seed
0.5 tspcelery seed
0.5 tspground turmeric
1 clovegarlic, minced

Equipment

canning jars · large bowl · colander · cutting board · knife · medium pot

The method

Step by step

1
In a large, non-reactive bowl, combine the sliced cucumbers, white onion, and green bell pepper.
About 5 min
Cook’s note: A glass or ceramic bowl works best to prevent any reaction with the salt and vinegar.
2
Sprinkle the coarse salt over the vegetables and toss gently to distribute it evenly.
About 1 min
3
Cover the vegetable mixture completely with the ice cubes.
About 2 min
4
Let the bowl stand at room temperature for 3 hours. The salt and ice will draw excess water from the vegetables, which helps keep them crisp.
About 3 hr
5
Transfer the vegetables to a colander and drain them thoroughly. Do not rinse them.
About 5 min
Cook’s note: Gently press on the vegetables to remove as much liquid as possible.
6
While the vegetables drain, combine the apple cider vinegar, granulated sugar, mustard seed, celery seed, ground turmeric, and minced garlic in a medium pot.
About 2 min
7
Bring the brine mixture to a boil over medium-high heat, stirring occasionally until the sugar has completely dissolved.
About 5 min
8
Add the drained vegetables to the hot brine in the pot.
About 1 min
9
Heat the mixture just until it returns to a simmer. Cook for about 1 minute, ensuring the pickles are heated through but still firm.
About 2 min
Cook’s note: Be careful not to overcook, as this will result in soft pickles.
10
Carefully pack the hot pickles and brine into clean jars, leaving about a 1/2-inch of headspace at the top.
About 5 min
Cook’s note: Use sterilized jars if you plan on long-term storage.
11
Seal the jars tightly and let them cool to room temperature before transferring to the refrigerator. For best flavor, allow the pickles to cure for at least 24 hours before serving.

Per serving

Nutrition

65%Score

Calories: 177kcal
Protein: 1.1g
Carbs: 43g
Fat: 0.5g
Fibre: 1.1g
Sugar: 40g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store sealed jars in the refrigerator.