Make

Tip

The longer the pickling time, the better.

Bread + Butter Pickles

goop

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.

makes about 2 cups

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.

You may also like
recipes
Green & White Asparagus Tempura

There's something about an airy, crispy asparagus tempura that's so good. We use rice flour to give it that extra lightness and to keep this dish gluten-free.

Read More
recipes
Roast Pumpkin Soup

Super seasonal, this soup is as delicious as it is adorable. Croutons are baked into the bottom, making it a tasty, hearty starter.

Read More
recipes
Soft Polenta with Asparagus, Prosciutto, Garlic and Spring Onions

Mario Batali came up with this recipe exclusively for goop.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.