Plant-Based Bread and Butter Pickles 🥒✨ Delicately balanced with sweet, tangy, and subtly spiced flavors, these bread and butter pickles take the classic to the next level. Perfect for adding flavor to plant-based dishes, charcuterie boards, or any vegan sandwich or burger. Ingredients: * 5 small cucumbers (Kirby or Persian), sliced ¼-inch thick (about 450g) * 1 small sweet onion, thinly sliced (about 100g) * 2 tbsp kosher salt (30g) * 1 cup @bragg apple cider vinegar (240ml) * ½ cup filtered water (120ml) * ⅓ cup organic cane sugar or maple sugar (70g) * 1 tbsp mustard seeds (6g) * 1 tsp coriander seeds (2g) * ½ tsp celery seeds (1g) * ½ tsp ground turmeric (1g) * 1 clove garlic, smashed * 1 bay leaf * Pinch of red pepper flakes * 2 sprigs fresh dill (optional) Instructions:
1️⃣ Salt & Drain: Toss cucumber and onion slices with salt. Let sit 30 min to draw out moisture. Rinse and pat dry.
2️⃣ Create Brine: Simmer vinegar, water, sugar, and spices for 5 min.
3️⃣ Pack: Pack cucumbers, onions, and optional dill tightly into a sterilized jar.
4️⃣ Pour Brine: Pour hot brine over, ensuring everything is submerged. Tap jar to release air bubbles.
5️⃣ Cool & Cure: Cool to room temp, seal, and refrigerate for at least 24 hours (best after 48-72 hours).
6️⃣ Serve with Flair: Pair with plant-based pâté, layer in a gourmet sandwich, or add to a charcuterie board. Tip: Use heirloom cucumbers or cucamelons for stunning visual flair, or lightly char the cucumbers before pickling for a smoky touch. Best enjoyed within 2-3 weeks, though they’ll keep up to a month! These pickles bring just the right balance of tangy, sweet, and savory. #PlantBased #VeganPickles #BreadAndButterPickles #PicklePerfection #ElevatedFlavors #VeganCharcuterie #PicklingSeason #karamthoms