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You Asked For It: No-Cook Bread and Butter Pickles

You asked for it: No-Cook Bread and Butter Pickles.

ELLEN FOLKMAN | Special to the Times

You asked for it: No-Cook Bread and Butter Pickles.

I wonder if your readers have a recipe for spicy hot bread and butter pickles that do not need to be cooked. I've lost my recipe and appreciate any help.

Linney Reynolds, Palmetto

Marilyn Voorhees of Seminole shares a no-cook bread and butter pickle recipe for Linney to try. It does have some spice to it from the jalapeno peppers and if you like it hot, use the maximum. The jalapenos I found were larger than I've seen in a long time so I used five and felt the heat. Marilyn prefers to use unwaxed cucumbers, if they are available. I did not. She did not indicate how thinly to slice the cucumbers so I sliced them about ¼-inch thick, like a pickle you'd find on a hamburger. If you are comfortable slicing them with a knife and can get them consistent, by all means do so. If you have a food processor or mandoline with an adjustable blade, those will work well.

Recipe request

Susan Bachmann of Palm Harbor has fond memories of lunching with her mother at the Betty Crocker Pie Shop Restaurant in Minnesota back in the 1970s. She particularly remembers a cream of chicken noodle soup and would love to be able to make it at home, or one that may come close.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email Include your name, city and phone number.


No-Cook Bread and Butter Pickles

For the brine:

2 cups sugar

2 cups vinegar

¼ cup water

¾ teaspoon celery salt

2 ½ tablespoons salt

teaspoon turmeric

For the pickles:

4 or 5 cucumbers, sliced ¼ inch thick or thinner

1 medium onion, sliced

1 sweet pepper, red or green, sliced

6 to 8 jalapeno peppers, sliced

3 cloves garlic, crushed

Combine brine ingredients in a clean, 1-gallon jug. Add cucumbers, onion, sweet pepper, jalapeno peppers and garlic. Close lid and shake jar. Refrigerate. Once a day for five days remove jar from refrigerator and shake. In five days, pickles will be ready to eat.

Note: The brine does not cover the cucumbers the first day. By day two they will be mostly covered as the cucumbers release moisture.

Source: Marilyn Voorhees, Seminole

You Asked For It: No-Cook Bread and Butter Pickles 01/06/14 [Last modified: Monday, January 6, 2014 4:26pm]
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