Sweet pickles are a relatively new addition to my life. I had tried them before but was really put off by how sweet they were, especially when I grew up eating pickles that were sour and salty. My grandma's dill pickles were the gold standard for most of my life.
However, on a trip to a meat market and old timey general store, they had samples of bread and butter pickles, and theirs were just a little bit sweet, and they tasted amazing! I thought I didn't like them, but it turns out I had only had bad ones before.
Fast forward to this summer, where I ended up with more cucumbers than I knew what to do with and decided I'd try to make some into pickles. I wanted to try and make some not-so-sweet bread and butter pickles, so I compared recipes and Smitten Kitchen's was on the less sweet side, plus she rarely steers me wrong, so I gave Deb's recipe a shot. These have become a late summer staple in my house.
Notes:
- I like using ground coriander a little better than the whole seeds because they're kind of big and hard to eat with the pickle.
- I have used both yellow onions and white onions when I can't find sweet onions.
- I use about 2/3 cup sugar per batch.
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RECIPE: Bread and Butter Pickles
