Babetta’s Bread and Butter Pickles
Chef Bart Pickens, from New Orleans, created these exceptionally simple pickles and named them for their inspiration, his mother Babetta.
- 6pounds cucumbers, sliced 1/4-inch thick (do not use waxed cucumbers)
- 4medium onions, thinly sliced
- 2/3cup salt
- 3 1/2cups sugar
- 5 1/2cups white vinegar
- 1tablespoon celery seed
- 1teaspoon 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.