Spicy Bread & Butter Pickles

Written By Ricky Barnes

These are your favorite pickle’s favorite pickles. They’re everything—spicy, sweet & sour.

Supplies/Tools

I always use my Mandolin Slicer when I make pickles. And even though it is kind of one of those kitchen gadgets for which I don’t find a ton of utility, it makes this process go so much faster and the pickles totally uniform.

I also absolutely love my magnetic stacking measuring spoons. If you have a set on a “key ring” and are tired of taking them apart and everything going all over your drawer or accidentally getting the entire set dirty when you’re trying to measure with one spoon, look into these. You can get them on Amazon or pretty much wherever, at this point. I love that they go down to 1/8 ts (not very common) and they come with a leveler which is 🤌🏼.

Just The Tip: A Mandolin Slicer will make this process so much easier, especially if you are making a big batch!

Recipe

Ingredients

  • 3 English Cucumbers - sliced

  • 1 Small White Onion - sliced

  • 2tbs Kosher or Coarse Sea Salt

  • 1 1/4c Apple Cider Vinegar

  • 1/4c White Vinegar

  • 1/2c Brown Sugar

  • 1/2c White Sugar

  • 1/2tbs Mustard Seeds

  • 1ts EACH: Celery Seed, Red Pepper Flakes, Black Peppercorns

  • 1/2ts Fennel Seed

  • 1/4ts Turmeric

  • 1/2 One Cinnamon Stick - broken

  • 1 Jalapeño - sliced

  • 3 Garlic Cloves - thinly sliced

  • 1/4 Thumb of Fresh Ginger - thinly sliced (yes, measure w/your thumb)

Preparation

  • Add sliced cucumbers, onion and salt to a bowl and refrigerate for one hour. WASH THOROUGHLY AFTER!

  • Bring remaining ingredients to a boil and pour over cucumbers.

  • Let your vessel or jars cool completely.

  • Refrigerate for at least 24 hours before eating.

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Ricky Barnes
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