Bread and Butter Pickles

When life gives you gherkins, you make bread-and-butter pickles. At least, that’s what I’ve been doing. I started with this recipe, but as usual, had to modify it based on what we happened to have in our spice rack. I made a few rookie moves, like using the mandoline bare-handed (and let me tell you, that’s a mistake you’ll only make once. Those things are vicious!) But the pickles are so worth it. Sweet and spicy, great with a sandwich, or just straight out of the jar in your pyjamas (not that I’d ever do that, no sir.)

Four gherkins picked fresh from the vine.
These fresh gherkins have an amazing flavor, almost sweet, even the weird-looking yellow ones.
Sliced gherkins in a bowl.
Finally got an excuse to use the zigzag blade on the mandoline!
Spices and vinegar in the saucepan.
Cinnamon, turmeric, clove, cardamom, mustard seed, white peppercorns, chili flakes.
Gherkins and onions simmering in the pickling syrup.
3 pint jars of bread-and-butter pickles.
Two 5-inch gherkins, with 1/2 cup of pickling syrup, will just about fill one pint jar.

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