Bread An Butter Pickles – a delicious recipe with cucumbers, maui onion, red bell pepper, kosher salt, water, cider vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Rinse cucumbers under cold water and trim the ends. Rinse red bell pepper under cold water, slice in half lengthwise and remove seeds. Peel Maui onions and set aside.
2
Use a Mandoline and slice cucumbers about 1/4 thick. Place cucumbers into a bowl. Slice Maui onion and red bellpepper about 1/4 inch thick and add to cucumbers.
3
Add Kosher salt and water to the cucumbers. Stir pickles, cover with plastic and let stand for 3 hours. Rinse the cucumbers, onions and bellpeppers under cold water.
4
In a large saucepan add vinegar, brown sugar, mustard seeds, tumeric, saffron, whole cloves, whole allspice berries, bay leaves and cucumbers. Bring cucumbers to a full boil and reduce to slow simmer for 15 minutes uncovered. Set pickles aside and let stand until they reach room temperature.
5
Place pickles into a containers and refrigate for several hours.
544
kcal
Calories
130
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 2 lbs pickling cucumbers, 1 lb maui onion, 1 medium red bell pepper, 1/2 cup kosher salt, and more.
Yes, Bread An Butter Pickles falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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