Chef Lacy's Bread and Butter Pickles
Chef Lacy's Bread and Butter Pickles

Recipe: Bread and Butter Pickles

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House-made bread-and-butter pickles are sweet, tangy, appeal to kids and adults and make just about any sandwich, burger or hot dog taste better. We especially love them on the fried chicken sandwich at the Mayflower Inn and Spa. Executive Chef Lacey Lou Franklin’s quick recipe can easily be recreated at home.

  • INGREDIENTS
  • 5 | Kirby Cucumbers
  • 1 cup | Kosher Salt
  • PER JAR
  • ½ tsp | Dill Seeds
  • ¼ tsp | Chili Flakes
  • ¼ tsp | Mustard Seeds
  • ⅛ tsp | Celery Seeds
  • ¼ tsp | Black Peppercorns
  • 1 clove | Garlic, split
  • 1 | Thai Bird Chili
  • 1 | Yellow Onion, thinly sliced
  • PICKLING LIQUID
  • ½ cup | Kosher Salt
  • 1 cup | Granulated Sugar
  • 4 cups | Water
  • 2 ⅔ cups | White Distilled Vinegar
  • 1 ⅓ cups | Apple Cider Vinegar
  • ¼ tsp | Turmeric Powder

METHOD: Thinly slice cucumbers with a mandolin or a sharp knife. Toss with one cup of Kosher Salt. Refrigerate for 3 hours to cure. Rinse cucumbers thoroughly to remove excess salt. Measure spices into each jar, fill with cucumbers and top with sliced onion. Bring pickling liquid to a boil to a boil. Pour hot liquid into jars, fill to top. Secure lids and rings. Submerge jars in large pot of water in a rolling boil. Boil for 10 minutes, carefully remove jars. Store at room temperature for up to 18 months. Refrigerate after opening.

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