Bread & Butter Vinegar Pickles
Preserved cooking illustration

Bread & Butter Vinegar Pickles

Bread & Butter Vinegar Pickles

Bread & Butter Vinegar Pickles

(yield : 1 quart)

INGREDIENTS

2 pounds small pickling cucumbers or small zucchinis

1/4 cup of sliced onions (optional)

1 cup apple cider vinegar

1 cup water

1/8 -1/4 cup sucanat raw sugar

1 1/2 Tbsp sea salt

1 Tbsp Bread & Butter Pickling spice

To ensure the cucumbers stay firm, soak for 2-4 hours in ice water prior to brining.

Trim the ends, and slice the cucumbers or zucchini into thin discs. Pack tightly into your jar. In a saucepan, combine vinegar, water, sugar, salt and spice blend. Bring to a boil. Pour hot liquid over cucumbers leaving a 1/2 inch headspace. Process by canning if desired or store directly in fridge. Try to wait 1 week before tasting, as the flavor becomes more balanced with time!

Image: Stacy Spensley

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.