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Quick Bread-and-Butter Apple Pickles

Quick Bread-and-Butter Apple Pickles
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This relish is actually a bit different from the bread-and-butter pickles you may know from childhood. It’s also much simpler. It does have a similar flavor profile, though: sweet and bright, with warm spices.

It’s a quick pickle in every sense—just a thirty-minute bath in the vinegar before it’s ready to serve, and I simply keep it in the refrigerator for up to two weeks, rather than canning it. It never lasts long enough to put up, anyway. Serve as a side salad, or on sandwiches and burgers, or chop up and mix into potato salad.

Bread-and-Butter Apple Pickles

Photo/Art by Squire Fox
Bread-and-Butter Apple Pickles

Apple Notes: Red-skinned apples look prettiest here, so consult the apple portraits on pages 31–60 of the book to find some red firm-sweet apple varieties. I often use Jazz, Baldwin, and Melrose here.

Note: To make this pickle truly pretty (and easy), the mandoline and biscuit cutter are essential. The mandoline because you want paper-thin slices, and the biscuit cutter so you can create apple slices that are the same size as the cukes. You don’t need anything fancy, though.

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Amy Traverso

Author:

Amy Traverso

Biography:

Senior lifestyle editor Amy Traverso oversees Yankee's Food and Home & Garden departments and contributes articles to the magazine. Amy book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American. Follow !
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One Response to Quick Bread-and-Butter Apple Pickles

  1. Marylee Tharp October 13, 2011 at 2:58 pm #

    we love pickles, and can’t wait to try these!! sounds so yummy! will share with my daughter who likes to try new things.

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