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Bread and Butter Pickles

2012 July 20

My dad sent me an email that said

Thank you for being so nice.

Uhm, what?  I don’t think “nice” is in the list of ten words that might come to your mind when you think about me.  I’m not saying I’m mean, but I’m certainly not overwhelmingly nice.


The top word that comes to your mind when you think of my dad, on the other hand, is NICE.  For some reason people often ask me how my relationship with me dad is.  In a word?  Fantastic.  And I think it is all his doing.  This man is the definition of unconditional love.  I know I could screw up in the worst way and he’d be right there.  Forever.

My dad loves my pets, too.  Sometimes he’ll email me and say he misses them and wants to come up for a visit.  Now that I think about it, it may just be his excuse to visit me, but I’ll take it.  This spring he planted a massive vegetable garden – mostly to have produce to feed the horses.


Yep.  He planted way more lettuce and cucumbers than he could handle so that the horses would have snacks.  The horses LOVED the lettuce.  The horses never got a single cucumber.  I intended to let them have some, but the more I thought about it, and the more I thought about pickles, the more I realized that pickles sounded like the better of the two ideas.

These pickles were wonderful.  I’ll always make homemade pickles now.  There’s no canning involved, though I stored them in Ball jars.  They are a quick, low maintenance process and just keep getting better and better.

Bread and Butter Pickles (adapted from the New York Times)


1 pound Kirby cucumbers
2 tablespoons coarse kosher salt
3 large sprigs fresh dill
1/4 cup light brown sugar
1/3 cup cider vinegar
1/4 teaspoon ground coriander
1/2 teaspoon black peppercorns
1/4 teaspoon allspice berries


  1. Trim ends from cucumbers and slice into 1/8-inch-thick rounds.
  2. In a colander set over a plate, toss them with salt. Refrigerate, uncovered, for 2 hours. Drain and transfer cucumbers and dill to a bowl.
  3. In a small saucepan, combine sugar, vinegar, coriander, peppercorns and allspice. Bring to a boil and cook until sugar dissolves.
  4. Pour hot liquid over cucumbers and toss well. Let stand, tossing every 10 minutes, for 30 minutes.
  5. Transfer to an airtight jar and refrigerate for up to 1 week.


Ps. The giveaway is closed.  Congratulations to Stacey, who won!


  • The Neighbor

    The whole recipe starts out perfect with ‘Kirby’ cukes ;)  

  • Kate

    Your dad sounds sweet.