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Raw Sweet Bread and Butter Overnight Pickles

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Raw-Sweet-Bread-and-Butter-Overnight-Pickles33I need you to employ your unique taste buds for this recipe.  We all have a range of sweetness and tartness that we find personally pleasing …. so I need you to tailor this recipe to those preferences.  With my mom visiting for this month, I turned to her as my taste tester for this recipe.  I have learned that we both have a bit of sweet tooth so I used a 1/2 cup of agave for these pickles.   I was almost afraid to share them with Bob, guessing that they would be too sweet for him, but he loved them.

When making the brine, start with 1/4 cup of agave and work up from there as needed.  As I researched the SAD (Standard American Diet) recipes for sweet bread and butter pickles, it was common to see people using 2 cups of refined white sugar in a recipe similar to this one.  If you wish to use a different sweetener,  start with small amounts and build up.  Each different sweetener will lend a different flavor.  I choose raw agave because there isn’t a secondary flavor note to it outside of the sweetness.  An example for a sweetener with a secondary flavor note is honey, and each variety of honey will have a taste based on the flower pollen that the bees collected, thus giving the sweetness of the honey a second flavor note.  If you decide to use honey you will need to really work at whisking it into the brine.  With patience, it will come together just fine.

When I decided to make a raw sweet pickle, I turned to the Internet.  I pulled up about half a dozen recipes to see just went into making a sweet pickle.  I quickly learned that generally there is a base foundation of vinegars, tons of white sugar, mustard seeds, celery seeds, turmeric, onions and oh… cucumbers. :)   In my past few batches of pickles that I made with turmeric it just…. just…. well it just didn’t make my taste buds stand up and sing hallelujah.  So, this time around I omitted it and it came out perfect.   I hope you enjoy them too!  Just so you know, they keep on getting better with each passing day.

Raw-Sweet-Bread-and-Butter-Overnight-Pickles66Ingredients: yields 1 quart

  • 4 cups (3mm thick cut ) English Cucumber
  • 1/2 white onion, thin sliced
  • 1 cup raw apple cider vinegar
  • 1/2 cup water
  • 1/2 cup raw agave nectar
  • 2 Tbsp brown rice vinegar
  • 1 Tbsp mustard seeds

Preparation:

  1. Wash and dry the cucumber.  With a mandolin, slice into 3 mm thin slices.  If using organic cucumbers, leave the skin on.  If non-organic, it is best to peel the skin off with a potato peeler to cut down on the ingestion of pesticides.   Place in a medium bowl.  Tip: I used English cucumbers because they have less seeds in them, which provides a nice crisp pickle!
  2. With the same thin cut on the mandolin, slice 1/2 an onion.  Add to the cucumber slices and toss together.
  3. Pack two jars with equal amounts of pickles.
  4. In a small bowl, combine the vinegar, water, agave, brown rice vinegar, and mustard seeds.  Whisk together.
  5. Pour the brine over the cucumbers and onions, place the lid on the jar and give it a gentle shake.
  6. Keep in the fridge for up to several weeks, but they will be ready to eat within 24 hours.

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18 thoughts on “Raw Sweet Bread and Butter Overnight Pickles

  1. linda says:

    Hi Amie-sue
    Is there anything I could use to substitute mustard seeds in a recipe, for I can’t use mustard of any type.
    Thank for this recipe.

  2. Eva says:

    Thank you Amie-Sue for another unique recipe! I made it and the taste is wonderful. What do you think if i add little more garlic – would it be okay? I want to make it even spicier. Would the garlic dissolve in the cold liquid?
    Love & Light,
    Eva

    • amie-sue says:

      Hello Eva… within 2 days of making this recipe, my mom gobbled them all up. lol So, I added more cucumber to the left over liquid. When I did that, I sliced up some garlic and added it… tasted great. So go for it! Have a great evening, amie sue

  3. linda says:

    Thank you Amie-sue, I will add the celery seed and the garlic. Thanks again. You are the best!!

  4. Kathy says:

    Oh your pickles look so tasty! What a lovely recipe…thank you!

  5. Nancy says:

    Hi do you have or might you invent a dill or garlic dill pickle recipe either slices or spears?? thanks Nancy

    • amie-sue says:

      Good afternoon Nancy…

      So far the only other pickle recipe I have ready to go is for Raw Jalapeño and Fennel Infused Pickles… I will get that recipe shared as soon as I can. :) Have a great day, amie sue

  6. Rhondy says:

    Greetings Amie Sue,

    As I prepare to make the egg salad sandwich, I am making your Overnight Pickles.

    You said you discovered,doing your research recipes using refined white sugar, do you think I might be able to use coconut sugar in place of the agave? Or would a liquid like honey work better than the sugar crystals? I use Coconut Secret brand of coconut sugar.

    This pickle has been on my to make list for some time now. Also, if I add garlic to the pickle recipe, will it “throw off ” the taste of the eggless salad I will be adding to the pickles?

    Again thank you for your generosity and kindness.

    • amie-sue says:

      Hello Rhondy,

      Yes, adding garlic will change up the flavor from the sweetness, might be good, just different. :)

      You try using the coconut sugar. If you do, I would powder it first in a spice grinder or equivalent and then dissolved it in the liquid from the recipe. The other two liquid sweeteners might work too, you just have to blitz it with the other ingredients to get it to mix well before adding it to the cucumbers. I hope this helps! Have a blessed weekend, amie sue

  7. Michele says:

    Great recipe. I wonder if you remember mustard pickles? I use to fish out all the cauliflower when I was a kid. YUM! Would love a raw recipe version.

    • amie-sue says:

      Hmm I don’t think I have ever experienced mustard pickles. But I am sure they are good. I haven’t meet a pickle that I haven’t enjoyed. hehe Blessings, amie sue

  8. Kimberly says:

    I am LOVING your site! I can’t wait to get home from vacation and start making so many so these dishes, thank you so much for your time and talent. I would like to whip these up but do not have brown rice vinegar. Do you have a sub or shall I simply leave it out?

    Blessings – Kimberly

    • amie-sue says:

      Hello Kimberly, I am so happy that you are enjoying my site. Enjoy your vacation, they never last long enough. The recipes will be waiting here for you when you return. Many blessings, amie sue

  9. Meta says:

    Can I substitute rice vinegar for brown rice vinegar? I have the rice vinegar. If it makes a difference then I will get some brown rice vinegar. Your recipes are fabulous so I definitely don’t want to change the taste.

    • amie-sue says:

      Hello Meta,

      Are you referring to white rice vinegar? Brown rice vinegar is light to dark brown in color, made from unpolished brown rice, is reputedly richer in nutrients. But if you don’t have it, you can use the white rice vinegar. I hope that helps, amie sue

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