How to Make Bread & Butter Pickles

In his American Classics series, cooking guru Scott Peacock offers the inside scoop on making the ideal bread and butter pickles.

By Nancy Wall Hopkins and Scott Peacock; Photos Andy Lyons; Food Styling Jill Lust


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Bread and Butter Pickles
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American Classics: Bread & Butter Pickles

    Crisp, mildly sweet, and deliciously sour, perfect pickles invigorate and excite the palate. On the following slides, Scott Peacock offers insider tips on making the perfect pickles.

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Select Stellar Pickling Cucumbers

    "For best-tasting pickles, use unwaxed pickling cucumbers," says Scott. "Choose only those that are vibrant green, firm, and blemish-free."

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Add the Right Salt

    "Kosher or pickling salt is the best," says Scott. "Table salt can discolor the pickles and make the brine cloudy."

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Chill & Weight

    "The ice crisps the cucumber slices," says Scott. "The heavy plate presses out excess moisture, ensuring firm pickles."

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Prepare the Syrup

    "Make the pickling syrup while the cucumbers are on ice, allowing time for the spices to release their flavor into the liquid," says Scott.

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Strain the Syrup

    "I like to filter the syrup so there are no spices clinging to pickles," says Scott. To remove the spices, strain syrup through a sieve lined with a double layer of cheesecloth.

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Heat Cucumbers & Pickling Syrup

    "Bring just to boiling, stirring occasionally and taking care to cook the cucumbers as little as possible," says Scott.

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Spoon Pickles in Jars

    Fill sterilized jars with pickles then ladle hot syrup to cover. Use a damp cloth to wipe jar rims before sealing.

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