Honeyed Bread & Butter Pickles Recipe (Palmetto Bluff Club)

Recipe of the month

Honeyed bread-and-butter pickles add a bright, sweet-tangy crunch.

Ways to enjoy them 

• Charcuterie boards: Their sweet-tangy bite cuts through rich cured meats and creamy cheeses.
• Deviled eggs: Finely chop and fold into the filling for extra crunch and brightness.
• Potato salad: Stir in chopped pickles or a splash of the brine for a lively twist.
• Grilled cheese: Layer a few slices inside for sweet-acid contrast with melted cheddar.
• Fried chicken plates: Serve alongside crispy chicken to balance the richness.
• Fish tacos: Add slices for a refreshing crunch with grilled or blackened fish.
• Egg salad: Mix diced pickles into egg salad for sweetness and texture.
• Hot dogs: A few slices add classic deli-style flavor.
• Tuna salad: Chop and fold into tuna for a sweet, tangy upgrade.
• Relish shortcut: Roughly chop and spoon over burgers, brats or grilled sausages.

A world of pickles

Pickling is one of the oldest culinary techniques in the world, dating back more than 4,000 years to ancient Mesopotamia. Early cooks discovered that soaking foods in brine or vinegar preserved them longer while deepening their flavor. The practice spread across ancient cultures, including the Egyptians, Greeks and Romans. By the Middle Ages pickling was essential for surviving long winters and sea voyages. Today nearly every cuisine has its own version. Korea has spicy kimchi, Japan crisp tsukemono, Germany tangy sauerkraut and India boldly spiced achar. Across the Americas, cooks pickle everything from jalapeños to okra and green tomatoes, proving this ancient preservation method remains endlessly versatile.

Honeyed Bread & Butter Pickles

Palmetto Bluff Club

At Palmetto Bluff a little wildness is always close at hand, especially on the community farm that supplies the kitchens with fresh, seasonal ingredients. Chef Beth Cosgrove of the Palmetto Bluff Club often looks to the farm’s harvest for inspiration, working alongside fellow chefs and the farm team to plan what will be planted and how it will appear on the menu. One delicious way Cosgrove and Chef Rhy Waddington capture that just-picked flavor is through pickling. “Pickles add acid, crunch and sometimes sweetness to dishes,” Cosgrove says, creating a bright, puckery contrast that adds complexity to a plate. These classic bread-and-butter pickles highlight crisp cucumbers and onions in a sweet-tangy brine made with honey and warm spices. The result is a simple way to preserve the garden’s bounty while adding a little wild, seasonal zing to sandwiches, burgers and salads.

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Ingredients

  

• 4 1/2 pounds pickling cucumbers
• 1 1/2 pounds onions
• 1/3 cup Morton’s pickling salt
• 2 1/4 cups apple cider vinegar
• 2 1/4 cups water
• 1 1/4 cups honey
• 1 tablespoon mustard seeds
• 1 teaspoon ground turmeric
• 1 teaspoon celery seeds
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1 dried hot chili whole
• 4 cloves garlic peeled

Instructions

 

• Cut the ends off the cucumbers, and slice the cucumbers and onions into 1/4-inch rings using a mandolin or sharp knife.
• Cover the vegetables with salt and mix, pressing lightly to massage the salt into them. Let sit at room temperature for 2 hours.
• Rinse the vegetables under cold running water to remove the salt, then drain well.
• In a large pot, combine the vinegar, water, honey, pickling spices and garlic. Bring to a boil, stirring until the honey dissolves.
• Place the rinsed vegetables into jars or containers for storage.
• Immediately pour the hot pickling liquid over the vegetables, and secure the lids. Let cool at room temperature, then refrigerate.

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