Bread-and-Butter Pickles

By Melissa Clark

Bread-and-Butter Pickles
Andrew Scrivani for The New York Times
Total Time
About 50 minutes plus 2 hours’ refrigeration
Rating
4(728)
Comments
Read comments

For these pickles, I spiced up classic, sweet bread-and-butter slices with allspice and coriander. Generally, the smaller the cucumbers, the more crisp the pickles will be. I used very small Kirby cucumbers, and a month later mine still crunch with each bite.

Featured in: Your Burger Will Thank You

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:About 1 quart
  • 1pound Kirby cucumbers
  • 2tablespoons coarse kosher salt
  • 3large sprigs fresh dill
  • ¼cup light brown sugar
  • ⅓cup cider vinegar
  • 2teaspoons coriander seeds
  • ½teaspoon black peppercorns
  • ¼teaspoon allspice berries
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

40 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 1 gram protein; 223 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

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

  2. Step 2

    In a small saucepan, combine sugar, vinegar, coriander, peppercorns and allspice. Bring to a boil and cook until sugar dissolves. Pour hot liquid over cucumbers and toss well. Let stand, tossing every 10 minutes, for 30 minutes. Transfer to an airtight jar and refrigerate for up to 1 week.

Ratings

4 out of 5
728 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

GWPDA

These are best made by microwave: a layer of cucumber slices, covered with the spices, sugar and vinegar. Heat on high for 3 minutes - stir - repeat twice. Jar. Will keep practically forever.

Best alternative - bread and butter jalapenos. Slice jalapenos as for cumcumbers, proceed as shown. Cowboy Candy!

Sue L

A long-overdue PS/question (easy as these are, I don't make 'em often): Why pour the hot pickling liquid over the cukes in a bowl to cool and then jar 'em? Simply put the sliced cukes in your jar of choice, pour on the liquid, and let cool, cover tightly, and into fridge.

Casey Jones

I'd suggest upping the brine ingredients slightly, it wasn't quite enough for the 1 lb of cucumbers.

Chris

I make this every summer, and every summer I somehow think that this is the summer when it is going to be enough brine. And it never is! Even double was not enough and I packed the cucumbers as tight as I could. I trust Melissa, but something is off here.

Lala

Do you think this recipe will work with pickled jalapenos? I love Mrs. Renfro's Sweet and Hot Jalapeño Peppers, but would like to make my own in case her prices go too high.

Lala

My favorite pickles are Mrs. Renfro's Sweet and Hot Jalapeño Peppers, but I would like to make my own. I am hoping your pickle recipe will work.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.