These bread and butter pickles feature the sweetness you would expect, but backed with a little heat to make them more interesting.
My mother makes some really good bread and butter pickles but she recently bought some that had some spicy heat. Despite a thorough search we have never seen them in any stores since. As such, I decided to just make my own.
Combine the vinegar, sugar, pickling salt, tumeric and mustard seed in a large pot and bring to the boil. Continue the boil for 5-7 minutes and remove from the heat.
While the brine is heating slice the cucumbers, habaneros and onions and peel the pearl onions. You can either seed and devein the peppers or leave everything in, or only leave some habs with seeds. It all depends how much heat you want. Put all of the vegetables in a jar, tupperware or whatever seal-able container you want to use. Once the brine has cooled a bit pour over the vegetables and stir.
Since these pickles aren't being heat-sealed in jars they have to remain in the fridge. A bit of a pain but they should be worth it. They should be ready in about a month but I've sampled some after only two weeks and they taste awesome. Depending on their size, the pearl onions could take at least a month or two. I'm told they should last about a year in the fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (267g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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