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
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
- 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).
- 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.
- 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
Because I’m always on the lookout for new and delicious sounding recipes to entice me into healthy eating, I picked up Gwyneth Paltrow’s book in Chapter’s one day. After a few discreet iPhone shots of some especially mouth-wateringly good sounding recipes, I figured I should just go ahead and buy the whole thing. I’ve tried a handful of recipes so far, and have really liked all of them. This one for roasted cauliflower and chickpeas was the first one I tried, and will definitely be making it again. We had it as a side for dinner one night, and it was so good that two people easily polished off an entire head of cauliflower in one sitting! And the whole recipe involved about six ingredients, most of which you likely already have in your pantry. Not complicated at all!
Roasted cauliflower and chickpeas set-up
Mix up two kinds of mustard, add rice vinegar, parsley and kosher salt. Dressing complete!
Toss the cauliflower and chickpeas with a bit of olive oil and salt, and roast in the oven for about 45 minutes. The dark brown pieces is where the flavour’s at 😉
Roasted Cauliflower and chickpeas
Toss the cauliflower mix with some parsley and the mustard dressing, then revel in that gorgeous, golden colour!
Roasted Cauliflower and Chickpeas with mustard and parsley
Roasted Cauliflower and Chickpeas with Mustard and Parsley Recipe
1 14 oz can chickpeas, rinsed
1 head cauliflower, cut into bite sized pieces
Extra Virgin Olive Oil
1 tbsp Dijon mustard
1 tbsp seeded mustard
1 tbsp white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian parsley
- Preheat oven to 400 degrees
- Toss the chickpeas and cauliflower together in a large roasting pan or cookie sheet with 3 tbsp olive oil and a big pinch of salt. Roast, stirring occasionally, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.
- Meanwhile, whisk together the mustards, vinegar and 1/4 olive oil with a big pinch of salt and fresh ground black pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.
From: It’s All Good