If you’re like us, you enjoy a nice briney bread-and-butter pickle on your sandwich. But with jars of pickles going for $4 and up, you might balk at tossing them in your cart.
Here’s an idea: Make your own. They’ll cost less, plus taste a whole lot better. Most of the items are already in your cupboard. Save by buying your spices in bulk, and only buy what you need.
Bread-and-butter pickles
Adapted from “The Paley’s Place Cookbook.” Makes about 3 cups.
Ingredients
1 large English cucumber, sliced into 1/4-inch rounds
1 medium onion, thinly sliced
2 cups rice vinegar (or cider vinegar)
3/4 cups water
2 tablespoons coriander seed (or celery seed)
1 bay leaf
3/4 tablespoon ground turmeric
2 tablespoons kosher salt
3/4 cup sugar
Directions
Place the cucumber and onion slices in a heatproof 1-quart glass jar. In a small saucepan combine the remaining ingredients. Bring to a boil over high heat, decrease the heat to medium low and simmer about 8 minutes. Cover the vegetables in the jar with the hot brine. Set aside to cool to room temperature. Cover tightly and refrigerate. Pickles will hold well, refrigerated, for up to 2 weeks.
