Tag Archives: celery seed

Bread and Butter Pickles

I first made these pickles after a friend gave me a bounty of cucumbers fresh from her garden, and I knew I needed to find a way to use them before they went bad.  This Bread and Butter pickle recipe solved my problem and was very uncomplicated to make.  Even though it isn’t exactly garden season at the moment, you can still find cucumbers at the grocery store and have these stashed in your fridge year round.  They keep for about a month in the fridge and also make great gifts!  I haven’t encountered anyone who doesn’t appreciate a jar of homemade pickles to snack on!

Start by slicing your cucumbers into coins and soaking them in icy water along with onions and a bunch of salt.  Let them sit for at least 2 hours to ensure the pickles stay crunchy.  🙂

Bread and Butter Pickle ingredients

Bread and Butter Pickle ingredients

Then you just bring the vinegar and all the seasonings to a boil.


Drain the cucumber and onion, and add to the seasoning mixture on the stove.


Turn the heat off and transfer everything to a jar.  Let it cool to room temp, put the lid on and store in the fridge for up to a month.  Yum!


Bread and Butter Pickles Recipe

1 lb pickling cucumbers, like Israeli of Kirby,  sliced into coins
1 small yellow onion, sliced as thinly as possible
2 tbsp kosher salt
1/2 cup white wine vinegar
1/2 cup raw honey
1/2 tsp ground turmeric
1/2 tsp black peppercorns
1 tsp mustard seeds
1 tsp coriander seeds
A pinch of celery seed
1 bay leaf

  1. Combine the cucumbers, onion and salt in a large mixing bowl of very icy ice water and let them sit for 2 hours (this will help keep the pickles very crunchy).
  2. Meanwhile, bring the vinegar, honey and seasonings to a boil in a large pot.  Drain the cucumbers and onions and add them to the pot.  Bring back to a boil, immediately turn off the heat, and transfer the entire mixture to a glass jar.
  3. Once the jar cools to room temperature, put a lid on it and store in the refrigerator for up to a month.

Makes about a pint

From:  It’s All Good


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Filed under Apps & Sides, Snacks, Vegetarian

Pickled Jalapeños

One of the best things about these jalapeños is that they will keep in the fridge for up to a year, but I made them about a month ago and we’ve burned through about half already.  I really had no idea pickling could be as easy as boiling a few ingredients together, throwing in some spices, slicing up some jalapeños and combining everything in a jar.  I predict that pickled jalapenos will become a staple condiment in my fridge for a long time!

Pickled Jalapeno Ingredients

Pickled Jalapeno Ingredients

Just throw some vinegar, water, salt, celery seed, coriander seeds and peppercorns together in a pot and bring to a boil.


Pickling Mixture

Put the sliced jalapenos, garlic and bay leaf into a glass jar.


Jalapenos and Garlic

Pour in the liquid, let it sit in the fridge for a week, and the before and after will look something like this:

Jalapeño Before & After Pickling

Jalapeño Before & After Pickling

Now just start throwing these spicy beauties on tacos, pizza, sandwiches, nachos, salads, etc., etc., etc!

Spicy Italian Sausage with Maple Baked Beans and Pickled Jalapeños

Spicy Italian Sausage with Maple Baked Beans and Pickled Jalapeños

Forgive the Iphone pictures…I don’t always take the time to take a decent shot.  Sometimes a girl just wants to eat!

Pizza topped with Pickled Jalapeños

Pizza topped with Pickled Jalapeños

Love these as part of an amazing taco spread!

Beef Tacos with Pickled Jalapeños

Beef Tacos Ingredients


Beef Tacos with Pickled Jalapeños

Beef Tacos with Pickled Jalapeños

Pickled Jalpeño Recipe

3/4 cup white vinegar
3/4 cup water
1 tbsp coarse sea salt
Pinch celery seed
1 tsp coriander seeds
1 tsp black peppercorns
8 large jalapeños, thinly sliced
1 bay leaf
1 garlic clove, thinly sliced

  1. Combine the vinegar, water, salt, celery seed, coriander seeds, and peppercorns in a small saucepan over high heat, bring to a boil, and turn off the heat.  Meanwhile, pack an empty glass jar with the jalapeños and stuff the bay leaf and the garlic  slices in and among the peppers.
  2. Pour the vinegar mixture over the jalapeños, being sure to get all the seeds into the mix.  The liquid should completely cover the peppers.
  3. Let the jar cool to room temperature, then tightly screw the lid and stash the jar in the fridge.  The peppers are good to go after a week, but they keep up to a year in the refrigerator!

From:  It’s All Good

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