Ingredients for Alton Brown's Bread And Butter Pickles
- 1 medium yellow onion
- 1.5 lbs cucumbers
- 1/2 cup water
- 2 cups white vinegar
- 1 cup granulated sugar
- 1 tablespoon salt
- 1/2 teaspoon mustard seed
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- Pickling Spices (no quantity specified in recipe)
- 1/4 teaspoon ground black pepper
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How to Make Alton Brown's Bread And Butter Pickles
- Wash and thinly slice 1.5 lbs cucumbers and 1 medium yellow onion. Combine the cucumber and onion slices in a clean, airtight jar or container.
- In a non-reactive saucepan, combine 2 cups white vinegar, 1 cup granulated sugar, 1/2 cup water, 1 tablespoon salt, 1 teaspoon turmeric, 1 teaspoon celery seed, 1/2 teaspoon mustard seed, and 1/4 teaspoon ground black pepper. Bring the mixture to a rolling boil, then reduce heat and simmer for 4 minutes to fully infuse the spices.
- Carefully pour the hot pickling liquid over the cucumbers and onions in the jar, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top.
- Allow the pickles to cool completely to room temperature before adding any remaining pickling liquid. Seal the jar tightly and refrigerate for at least 24 hours before serving. Flavor will improve with time!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
312g
Fat
0g
Carbs
27g
