Bread & Butter Pickles

It’s not every day an amazing sponsor sends a true variety of flavors to play with! Chicken Salt now has a front and center position in my spice cabinet. I tasted each of the 6 varieties I received and was immediately drawn to the Turmeric Salt. The salts are all vegan and will work for any style of cuisine. My first thought with the Turmeric Salt was to stick with a vegan recipe. I decided Bread & Butter Pickles would be a great way to feature the Turmeric Salt. Bread & Butter Pickles are a great condiment for so many dishes, not all vegan of course. We love them on burgers and chopped into tuna salad, or just straight out of the jar. The result was incredible!

Bread & Butter Pickles

by Susan Ritchie-Hubbard

5 cups sliced seedless cucumbers (I used a mandolin, 1/4-inch slice)

1 large sweet onion, halved and thinly sliced

1 Tablespoon, plus 1 teaspoon Turmeric Salt

1 1/2 cups crushed ice

1 1/4 cups apple cider vinegar

3/4 cup, plus 2 Tablespoons granular sugar

1/4  teaspoon Turmeric Salt

1/4 teaspoon ground turmeric

2 teaspoons good quality pickling spice (I used Penzey’s)

Combine the cucumber, onion and Turmeric Salt in a large bowl. Add the crushed ice and place a smaller bowl on top weighed down with either kitchen bricks (I have two standing by wrapped in foil, or a gym weight that weighs 5 pounds.) Let stand for 2 1/2 to 3 hours. Transfer the cucumber and onion to a colander and rinse thoroughly. Both the cucumber and onion will have absorbed the turmeric from the salt.

Preheat the oven to 275°F. In a large heavy bottom sauce pan, add the cucumber and onion, vinegar, sugar, Turmeric Salt, turmeric and pickling spice. Over medium heat, bring to just under a boil. As soon as you see it about to boil, remove the pan from the heat.

During the salt “curing” process, the cucumber and onion gave up a lot of their natural liquid. After being bathed in the beautiful simmer, there is a smaller yield. Divide the pickled cucumber and onion between the sterilized jar size of your choice and top with the pickling liquid, leaving 1/2 of head room. My mother did not always use the pressure canning method for foods we would be eating quickly. Place the jars on a rimmed baking sheet and place in the preheated oven for 20 minutes. Remove from the oven and let stand on the stovetop. As the jars begin to cool, you will hear the seal “snap” into place. Once the pickles have completely cooled, refrigerate for 2 weeks and try to be patient!

I will tell you, these pickles will last up to 2 months in the refrigerator, but you will be making more before time is up!