Bread + Butter Pickles
We love a good bread + butter pickle. They’re super easy to make, but it takes about a day before they’re ready to eat. Our recipe works with carrots and radishes as well.
1 lb pickling cucumbers, carrots or radishes, sliced 1/4 inch thick
1/2 sweet onion, sliced as thinly as possible
1/4 cup kosher salt
1/2 cup palm sugar
1/2 cup apple cider vinegar
1/4 cup white vinegar
1/2 teaspoon of turmeric
1 tablespoon mustard seeds
1 tablespoons coriander seeds
1. Place cucumbers, carrots or radishes in a large bowl. Add the onions. Add the salt and mix to combine. Cover with ice and leave on the counter top for about an hour or until the ice melts. Drain and rinse.
2. Meanwhile, place the sugar, the vinegars and the spices over medium-high heat. Bring to a simmer while stirring consistently, until the sugar dissolves.
3. Pour the sugar/vinegar mixture over the veggies. Leave on the countertop for about an hour.
4. Place the veggies in jars or sealable containers. Refrigerate for 24 hours.
This has been a favorite on Church & State’s cocktail list and will be great through early winter when pears are in season. I’ve raved about Church & State on goop before for it’s mind-blowing drinks and delectable food. It looks like the drinks here have come to a...
Even carnivores won't miss the meat in this vegetarian lasagna. The different components do take some prep time, but the whole thing can be made and assembled up to a day in advance. Crescenza (also sometimes called stracchino) is a creamy Italian cheese and a great addition here; if...