Jen's Bud's Bread and Butter Pickles
Refrigerator Bread and Butter Pickles that would earn Dad’s Approval
Makes 1 pint jar
- 1 English cucumber
- 1-2 shallots
- 1 ½ tsp kosher salt
- ½ cup white vinegar
- 2 tablespoons water
- 6 tablespoons sugar
- 2 teaspoons mustard seeds
- 1 teaspoon coriander seeds
- turmeric if you want the color
- pinch of chile flake if you want heat
- Thinly slice cucumber on mandolin – just thick enough so that if you pick up a slice and hold it upright, it doesn’t flop over. Slice shallots to a similar thickness.
- Toss the cucumbers, shallot and salt in a bowl until well combined. Put the mixture in a colander and let drain for about an hour. Don't skip this step, as it makes the finished pickles crunchy.
- While the veggies are draining, warm up a small sauce pan over medium heat. Add the spices and toast, swirling the pan frequently, until the mustard seeds begin to pop. Add in the rest of the brine ingredients and turn off the heat until the cucumber onion mixture is ready. If you taste it, it should be sweet and sharp. It will need salt, but this will be provided by the cucumbers.
- After the hour is up, lay the veggies out on 3-4 layers of paper towel, top with another couple of layers of paper towel and press to extract more liquid. I like to roll it up like a jelly roll and press down to get them nice and dry. Put the mixture into the pint jar.
- Reheat the brine mixture, bringing it up to a boil, then slowly pour it into the jar, giving it time to settle and the air to escape. Let sit on the counter until cool, then cover and refrigerate.
- Pickles are ready to eat as soon as the brine cools, but they are better after sitting overnight.