Harissa Bread and Butter Pickles
Rated 5.0 stars by 1 users
Category
Condiments
Cuisine
Modern American
Servings
10-12
Prep Time
25 minutes
Cook Time
10 minutes
Sweet, spicy, and sultry—these bread and butter pickles don’t play. With chili, garlic, onion, coriander, and mustard seed, they’re bold enough to stand alone and irresistible on everything else.
Author:Chef Christian Gill
Ingredients
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6 cups Small Cucumbers (1/2 inch sliced)
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3 tbsp Kosher salt
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1/2 cup Light Brown Sugar
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1/2 cup White Sugar
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2 tbsp Harissa
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2 tbsp Yellow Mustard Seeds
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1 cup Apple Cider Vinegar
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1/4 cup White Vinegar
Directions
In a large mixing bowl, combine cucumber slices with salt and toss thoroughly. Cover with a layer of ice and place in the fridge for 2-3 hours.
Remove from the fridge, drain and transfer to quart sized mason jars.
In a small sauce pan, combine vinegars, mustard seeds, harissa, and sugars. Bring to a simmer and whisk thoroughly until sugar is dissolved.
Let brine cool to room temperature. Pour room temp brine over pickles in mason jars and fill to the top. Seal and refrigerate for at least 48 hours. Save any remaining brine in the fridge for additional pickling at a later date.
Recipe Video
Recipe Note
Remember-the longer it sits, the better it gets. These pickles get better over time. I would always give homemade pickles 3-4 days untouched before I go ham on the whole jar.