Babetta’s Bread and Butter Pickles
Unlike many other pickles, these maintain a delightful crunch that adds to any use.
Chef Bart Pickens, from New Orleans, created these exceptionally simple pickles and named them for their inspiration, his mother Babetta.
- 6 pounds cucumbers, sliced 1/4-inch thick (do not use waxed cucumbers)
- 4 medium onions, thinly sliced
- 2/3 cup salt
- 3 1/2 cups sugar
- 5 1/2 cups white vinegar
- 1 tablespoon celery seed
- 1 teaspoon turmeric
- Place cucumbers and onions in a container, add salt and top with cold water until covered. Refrigerate 24 hours.
- Drain liquid (do not rinse). In a large pot, add sugar, vinegar and spices and bring to a boil. Add cucumbers and onions and stir well. Remove from heat. Transfer to glass jars and refrigerate overnight before serving. Pickles will keep in refrigeration for up to 1 month.
Recipe by Chef Bart Pickens, Loveless Cafe, Nashville, Tenn.