Bread-and-Butter Pickles

By KDHarmon

Ingredients

• 1 English hothouse cucumber, sliced 1/8” thick
• 1 habanero chile or 2 jalapeños, halved
• 1 sprig dill
• 1 cup distilled white vinegar
• 1/2 cup sugar
• 1 tablespoon kosher salt
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon celery salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric

Details

Adapted from bonappetit.com

Preparation

Step 1

bread-and-butter pickles

Pack cucumber, habanero, and dill into a heatproof glass jar; set aside. Bring vinegar, sugar, kosher salt, red pepper flakes, celery salt, mustard seeds, coriander, turmeric, and ½ cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt, then pour into jar. Cover and let cool; chill.


DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.