If you are craving bread and butter pickles, tryAmericas Test Kitchens recipe.
Not only is it easy to make, but it is also incredibly good!
Its sweet, savory, and tangy with a crunchy texture.
Image by America’s Test Kitchen via YouTube
I was curious about how the bread & butter pickle got its name, so I did some research.
The difference between bread and butter pickles and other pickles is that they are sweet and tangy.
Serve it with tuna sandwiches, deviled eggs, potato salad, or tuna salad.
Refrigerate for 3 hours.
After 3 hours, drain the liquid, but do not rinse.
Pat dry with paper towels.
Step 2:
Set the canning rack in a large pot, then place four 1-pint jars.
Fill it up about 1/2 deep with water.
Let it come to a simmer over medium-high heat.
Once simmering, turn off the heat and cover it with the lid.
Let it come to a boil.
Cover with the lid, then turn off the heat.
Step 4:
Lay the dish towel flat on your countertop.
Remove the jars from the pot, and place them upside down on the towel.
Let them air dry for a minute.
Add 1/8 teaspoon of pickle crisp to each hot jar, then fill tightly with the vegetables.
Step 5:
Bring the brine to a brief boil.
Ladle the hot brine over the cucumbers to cover, distributing spices evenly.
double-check to leave a 1/2 headspace.
Remove air bubbles by pressing the vegetables using a wooden skewer.
Pour more brine if needed.
It can be refrigerated for up to 3 months.
