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Dill, Curried or Classic Bread ‘n’ Butter Pickle Recipes

Photo by Getty Images/GMVozd

These recipes are adapted from Andrea Chesman’s book, The Pickled Pantry (Storey Publishing, 2012).

Dill Chips

Sandwich-ready dill chips are handy to have in the pantry. I can’t imagine a tuna fish sandwich without them. Yields 1 pint.

Ingredients

  • 2-1/4 to 2-1/2 cups thinly sliced pickling cucumbers
  • 1/2 small onion, thinly sliced
  • 1 tablespoon pickling salt
  • 6 tablespoons distilled white vinegar
  • 6 tablespoons water
  • 1 teaspoon sugar
  • 1 teaspoon dill seeds
  • 1 tablespoon chopped fresh dill, or 1 teaspoon dried dill
  • 3 garlic cloves
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon black peppercorns
  • 1/8 teaspoon Pickle Crisp granules

Directions

  1. In a large bowl, combine the cucumbers, onion, and salt, and mix well. Cover the vegetables with ice water and let stand for at least 2 hours, or up to 6 hours. Drain. Taste the cucumbers; if they don’t taste salty enough, add 1 to 2 teaspoons salt.
  2. In a nonreactive saucepan, combine the white vinegar, water, and sugar. Bring to a boil, stirring well to dissolve the sugar.
  3. Add the dill, garlic cloves, mustard seeds, and black peppercorns into a clean, hot, pint-sized canning jar. Pack in the cucumbers and pour in the vinegar mixture, leaving about 1/2 inch headspace. Remove any air bubbles, add Pickle Crisp granules, and seal.
  4. Process in a steam canner for 10 minutes. Store in a cool, dry place. Allow to ferment for 6 weeks before opening.

Photo by Andrea Chesman

Curried Cucumber Pickles

I love to watch the reactions of people trying these pickles for the first time. First comes surprise, and then delight, because the flavors of these pickles are both delicious and unexpected. Swap in these pickles when the usual dills and bread ’n’ butters evoke yawns. Yields 1 pint.

Ingredients

  • 2-1/4 to 2-1/2 cups thinly sliced pickling cucumbers
  • 1/2 small onion, thinly sliced
  • 1 tablespoon pickling salt or fine sea salt
  • 1/2 cup cider vinegar
  • 1/2 cup sugar
  • 3 tablespoons raisins
  • 11/2 teaspoons curry powder
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon coriander seeds
  • 1/8 teaspoon Pickle Crisp granules

Directions

  1. In a large bowl, combine the cucumbers, onion, and salt. Add enough ice water to cover and let soak for at least 2 hours, and up to 6 hours. Drain. Taste a slice of cucumber. If it isn’t decidedly salty, toss the vegetables with an additional 1 to 2 teaspoons salt.
  2. In a nonreactive saucepan, combine the cider vinegar, sugar, raisins, curry powder, mustard seeds, and coriander seeds. Heat to boiling, stirring to dissolve the sugar.
  3. Pack the cucumbers into a hot, clean pint-sized jar. Pour in the brine, leaving 1/2 inch headspace. Remove any air bubbles, add Pickle Crisp granules, and seal.
  4. Process in a steam canner for 10 minutes. Let cool undisturbed for 12 hours. Store in a cool, dry place. Allow the flavors to develop for at least 6 weeks before opening.

Photo by Andrea Chesman

Classic Bread ’n’ Butters

Bread ’n’ butters are essential to the pickler’s pantry. This farmhouse classic is sweet, spiced, and crunchy. Yields 1 pint.

Ingredients

  • 2-1/4 to 2-1/2 cups thinly sliced pickling cucumbers
  • 1/2 small onion, thinly sliced
  • 1 tablespoon pickling salt or fine sea salt
  • 1/2 cup cider vinegar
  • 1/3 cup firmly packed brown sugar
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon mixed pickling spices
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/8 teaspoon Pickle Crisp granules

Directions

  1. In a large bowl, combine the cucumbers, onion, and salt. Mix well. Cover the vegetables with ice water and let stand for at least 2 hours, or up to 6 hours. Drain. Taste the cucumbers; if they’re not decidedly salty, toss them with an additional 1 to 2 teaspoons salt.
  2. In a nonreactive saucepan, combine the cider vinegar, brown sugar, and turmeric. Bring to a boil. In a separate pot, bring about a cup of water to a boil.
  3. Pack mixed pickling spices, mustard seeds, and celery seeds into a clean, hot, pint-sized canning jar. Pack in the cucumbers and onions, and pour in the vinegar mixture. The vinegar mixture won’t cover the vegetables, so top them off with boiling water, leaving 1/2 inch headspace. Remove any air bubbles, add Pickle Crisp granules, and seal.
  4. Process in a steam canner for 10 minutes. Store in a cool, dry place. Allow to ferment for 6 weeks before opening.

Andrea Chesman has written more than 20 cookbooks. She gives cooking demonstrations at events across the United States. She adapted the recipes in this story from her book,The Pickled Pantry (Storey Publishing, 2012).

THE PICKLED PANTRY

Half-Sour Dill Pickles. Salt-Cured Dilly Beans. Sauerkraut. Kimchi. Classic Hot Sauce. Cortido with Cilantro. Rosemary Onion Confit. Italian Tomato Relish. Chow Chow. Korean-Style Pickled Garlic. With Andrea Chesman’s expert guidance, you’ll love making these and dozens of other fresh, contemporary recipes for pickling everything from apples to zucchini. Beginners will welcome the simple, low-fuss methods and thorough coverage of the basics, and dedicated home canners will love the large-batch recipes and the stunning variety of flavors. Order from the GRIT Store or by calling 800-234-3368.

Published on Apr 2, 2020

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