Bread & Butter Pickles by Chef Charles Knight
The origin of bread and butter pickles is attributed to Omar and Cora Fanning, cucumber farmers who started selling sweet and sour pickles in the 1920s Called “Fanning's Bread and Butter Pickles.” It is believed the name came by bartering them for staples such as bread and butter.
EQUIPMENT: Rotary Food Cutter, large stainless steel mixing bowl, 8- or 10-inch chef’s knife, cutting board, measuring cups and spoons, steamer/colander, 3-quart saucepot, Ultra-Vac storage container or Mason jars
PREPARATION TIME: 45 minutes – chill 24 hours in refrigerator, or 1 to 2 hours when using Ultra-Vac
- 1¼ pounds pickling cucumbers (4 cucumbers), waffle cut #5 cutting cone
- 2 tablespoons pickling or Kosher salt. (Do not use table salt Iodine will turn pickles brown)
- ¼ Vidalia onion, julienne #2 cutting cone
- ¼ red onion, julienne #2 cutting cone
- 2 cloves garlic, sliced thin #4 cutting cone
- ¾ cup white distilled vinegar
- ½ cup Braggs apple cider vinegar
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1½ teaspoons mustard seeds*
- ½ teaspoon celery seeds*
- ¼ teaspoon turmeric
- 1 pinch allspice*
- 1 pinch ground cloves*
- 1 inch cinnamon stick*
- ½ teaspoon crushed red pepper (optional) or 2 1/2 tablespoons pickling spice
In the large stainless steel mixing bowl, combine the cucumbers and salt; toss well, cover
and chill about 1 hour. Place cucumbers in the steamer/colander and rinse thoroughly with filtered-purified water. DO NOT use chlorinated tap water as cucumbers WILL absorb chemicals, discolor, and alter the taste. Drain well and return cucumbers to stainless-steel mixing bowl. Add the onions and garlic to the bowl and toss well.
In the 3-quart saucepot, combine the vinegar, sugar, mustard seeds, celery seeds, ground turmeric, allspice, cloves, cinnamon stick and crushed red pepper (if using); stir, cover, and open the Ultra-Temp control and whistle valve. When the whistle sounds, close the vent, and turn the heat off. Let stand for 3 to 5 minutes, stir, then pour hot vinegar mixture over cucumbers, onions, and garlic; let stand at room temperature 1 hour. Pour Bread & Butter Pickles into large Ultra-Vac container. Cover, seal and refrigerate 24 hours before serving.
Note: Bread & Butter Pickles will store in an Ultra-Vac container in the refrigerator 2 to 4 weeks, but seldom last only a few days at our house. Kids go crazy over them. Enjoy!