Mrs. S. Briskman Makes the Best Pickles!
I love bread-and-butter pickles: not too sweet; not too sour; can stand on their own; and can dress up any sandwich worth its weight in Cougar Gold. In my youth, as with many of my culinary journeys, bread-and-butter pickles didn’t even register as a destination on my taste-bud triptik. I would instead opt for bites, nibbles, and snacks laden with sugar and heavy-handed flavors (ah, the palate of a ten-year-old).
Sweet Gherkins were my pickle of choice. The first time I had a cornichon, I thought it was a gherkin-gone-bad. I began to doubt the French—Sacre Bleu! Where was the sweetness? Where was the sugary syrup? Now I’m all grown-up and I apologize mes amis for my childish ways. As part of my penance, I wish to offer up a great bread-and-butter pickle provided by one of my favorite cooks (and peeps) Sharon B, though I’ve tweaked it a little bit based on my own preferences.
When it comes to her bread-and-butters, Sharon (aka Mrs. Briskman) is a master canner of preserved pickled perfection. Her pickles are brightly colored, crisp, and wickedly addictive—a happy family of flavors: sweet, sour, spicy and savory. When the lid comes off of the jar, the contents go quickly. And her pickled beets made me a believer in a root vegetable that had tormented me my entire childhood; I spent countless hours alone, pouting at the kitchen table sentenced to choke down the lesser canned version of the beet.
Sharon’s recipe calls for brining the cucumbers in salt and ice.
This draws out unnecessary moisture, ensures crispness, and brightens the color of the cucumbers.
My back porch Mise En Place, with the most important ingredient front and center: super-fresh organic pickling cucumbers. I buy mine from Rob at Plum Forest Farm on Vashon Island.
Sometimes, I like to crinkle cut my cucumbers for extra crispiness, other times sliced thin in a mandoline, and for a relish type texture perfect for sandwiches or hotdogs, I run the cucumbers through my zoodle maker (spiralizer ).
The recipe includes a lovely combination of herbs and spices, and over the years I’ve customized the seasonings a bit, adding a few things I like in a pickle, such as cinnamon, ginger and clove. Each batch is a bit different.
I cold pack the cucumbers and add the spices to each jar. I then pour the vinegar-sugar mixture into the jar and leave one half inch of head (air) space between lid and contents. Then, I seal in a water bath for ten minutes.
The final product is a crowning addition to any sandwich or charcuterie plate.
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Pucker Up: Related Recipes and Pickled Goodness
A word-to-the-wise: sample your fresh cucumbers first. Some varieties can have an amazingly bitter taste if not grown under ideal conditions.
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Fabulous post! Going to attempt this.
Would the receipe for the pickled beets be similar?
Hugs to Buddy:)
Julie, I don’t think the beet recipe is quite the same. I’ll ask Sharon if she’ll share it with me. This may take a while 😉
these look great and i will be making them asap! i love a good B&B pickle! thanks so much for the recipe tom!
Of course, glad you like it.
Tom, You know I’m a picture fiend And although your recipes are always exciting and a delight….your pictures!!!! OoooOoooo La La! They make just reading your recipes a party for my eyes! Your post is beautiful.
Thanks Barbara, and I could say the same for your photographs. Most appreciated. Cheers!
Yum…..thank you Tom! And, a big hug for Buddy.
Love you two, Carole and Kitsu
Big hugs to you and Kitsu! Thank you Carole.
Hi Tom,
I wanted to pass onto you something my mother taught us growing up.
When preparing cucumbers, cut the end that the vine grows on off about an inch. Rub the two sides together until the white foam come out of the cucumber. If there is no foam the cucumber is not bitter, if there is foam the rubbing takes the bitterness away. We have do this method and never have a bitter cucumber….ever.
Wow Betty what a wonderful and timely tip. I will give it a try. Thanks for sharing your mother’s expertise with us!.
Hi Tom,
I wanted to pass onto you something my mother taught us growing up.
When preparing cucumbers, cut the end that the vine grows on off about an inch. Rub the two sides together until the white foam come out of the cucumber. If there is no foam the cucumber is not bitter, if there is foam the rubbing takes the bitterness away. We use this method and never have a bitter cucumber….ever.
Mmmm… dang, made my mouth water just reading it, never mind the pictures. Great stuff, and makes me want to try my hand at it, since I love pickles – but difficult to get good ones without spending an arm and leg. Thanks, Tom.
God counted your penance and you now have an easier way to heaven. Your blog is my connection to the Northwest, every time I see a note from you it makes my heart sing. I live in Cleveland but have a sister in Port Angeles, so I have been able to experience the upper peninsula many times. I love that you are so down to earth in your cooking and taking care of your farm. Keep these blogs coming.
Thank you so much Linda, your words warm my heart on this unusually chilly, snowy morning on Vashon.
Great recipe! Cannot wait to make my own bread and butter pickles at home. It’s been ages!