Turmeric Bread and Butter Pickles

In Dairy-free, Gluten-free, Recipes | Delicious and Quick Recipes for Real Foodby Lisa Soldo-JohnsonLeave a Comment

Bread and Butter Pickles recipe with turmeric

Life is full, and the days of preserving the summer harvest to enjoy during the long winter month seem to be a thing of the past.  In the age of fast food eating and DoorDash where you can order in from a large selection of your favorite restaurants, the desire to can and preserve foods like fruit jams and old-fashioned pickles is only something our Grandmothers used to do. 

I grew up watching my grandmother preserve fruits and vegetables all summer long. Thankfully, my mother continued the tradition of preserving pickles and jams, and when I became an adult and carried the caning torch, my Grandmother’s old-fashioned bread and butter pickle recipe was there waiting for me. Grandma Bertha never set the table without adding a bowl of her highly coveted pickles, and the meal never ended before she refilled the bowl at least once.

As a lover of cultural flavors and ethnic foods, taking a classic recipe and adding an exotic twist using herbs, spices, or unexpected ingredient is a large part of what inspires me in the kitchen. I use turmeric in many Indian, Middle Eastern and Mediterranean dishes, so I thought I would give it a go and infuse my Grandmothers Bread and Butter Pickle with this aromatic spice. The combination of each creates a charming departure from a classic condiment and introduces a new twist that makes a wonderful addition to sandwiches, salads, and more.

I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook

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Print Recipe
Turmeric Bread and Butter Pickles Yum
Old fashioned bread and butter pickles with the addition of aromatic turmeric brings a touch of global flavor to this classic favorite.
Servings
pint jars
Ingredients
Servings
pint jars
Ingredients
Instructions
  1. Wash and cut cucumbers into 1/4-inch slices. In a large bowl, toss the cucumbers and sliced onions with salt. Cover vegetables with ice cubes and let stand at room temperature for 2 hours.
  2. While the cucumbers are cooling, boil 7 to 8 pint jars in a water bath caner or large pot filled with water over high-heat. Remove the jars from the water and let cool.
  3. In a separate large pot, add the apple cider vinegar, sugar, turmeric, celery seed, and mustard seed and bring to a boil over high-heat.
  4. While the liquid is cooking, prepare your lid and bands by placing them into a small saucepan covered with water and bring them to a simmer. Turn off heat and rest lids in water until ready to use.
  5. Drain the water from the cucumbers and onions and transfer the vegetables to liquid in the pot. Return the liquid to a boil. Using a slotted spoon, transfer the vegetables to a pint jars, leaving 1/2-inch headspace. Fill each jar with the liquid, making sure to include plenty of mustard seeds in each jar.
  6. Remove the lid and band from the water adding to each filled jar. Close the band finger-tight only, and transfer jars to the water bath. Process jars for 10 minutes.
  7. Remove the jars from the water and let rest for a few hours before moving to a cool dry place. Store for at least 1 month before consuming. Always refrigerate the jar after opening.
Recipe Notes

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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