New England Pickled Bread and Butter Vegetables

Pickling has been a cornerstone of New England food preservation since the colonial era, when long winters made the summer garden's bounty last through January. This sweet-and-sour bread and butter brine — bright with cider vinegar and a hint of celery seed — was a farmhouse staple across Vermont, Maine, and New Hampshire, appearing on every supper table as a condiment and side.

Serves: 8 (as a condiment)

Ingredients

• 2 medium cucumbers, thinly sliced (about 450g / 1 lb)
• 1 medium white onion, thinly sliced into rings
• 1 red bell pepper, thinly sliced
• 2 stalks celery, thinly sliced on the bias
• 1 tbsp (15g) fine sea salt
• 350ml (1 1/2 cups) apple cider vinegar
• 200g (1 cup) granulated sugar
• 1 tsp celery seed
• 1 tsp mustard seed
• 1/2 tsp turmeric
• 1/4 tsp crushed red pepper

Instructions

1. Combine cucumbers, onion, bell pepper, and celery in a large bowl. Toss with salt and let stand 1 hour, stirring occasionally. Drain, rinse thoroughly under cold water, and pat dry with kitchen towels.
2. Combine vinegar, sugar, celery seed, mustard seed, turmeric, and red pepper in a medium saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Simmer 2 minutes.
3. Pack drained vegetables tightly into clean glass jars or a large heatproof bowl. Pour hot brine over vegetables, pressing down to submerge.
4. Cool to room temperature, about 1 hour, then cover and refrigerate at least 4 hours before serving (overnight is better).
5. Pickles keep refrigerated for up to 3 weeks. Serve cold alongside chowder, lobster rolls, fish cakes, or any New England supper.

Cook's Notes: The turmeric gives the vegetables their characteristic golden colour and is not merely decorative. For a crisper texture, add 1/4 tsp calcium chloride (Pickle Crisp) to each jar before adding the brine.