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 healthy, quick salad has great crunch and lots of refreshing flavors. It’s wonderful on its own and also takes well to simply prepared proteins; grilled fish, shrimp, chicken or tofu are great. This comes to us from one of our favorite home chefs, Lee Gross.
The Patterson House was one of my favorite spots in Nashville, with its pre-prohibition themed dark woodsy interiors, extremely long bar, and old-fashioned cocktails crafted by James Hensley. Here is his very own version of an antiquated favorite.