While similar recipes have been around for centuries, the origin of bread and butter pickles is attributed to Omar and Cora Fanning, cucumber farmers from Illinois who started selling sweet and sour pickles in the 1920's called "Fanning's Bread and Butter Pickles". It is believed the name came from bartering them in Depression-era America for staples such as bread and butter.
We think they are perfect added to a sandwich and with a wide range of ingredients from smoked fish to cheese and charcuterie. They also work well as a garnish for hot stews and casserole, such as the classic stroganoff.
Cucumbers, Cider Vinegar, Onion, Sugar, Salt, Yellow & Black Mustard Seeds, Celery Seeds, Dried Red Chillies, Turmeric. Allergens in BOLD.
NUTRITIONAL INFO PER 100G: ENERGY 279kJ, 66kcal, FAT 0.2g OF WHICH SATURATES 0g, CARBOHYDRATES 15g, OF WHICH SUGARS 14g, PROTEIN 0.6g, SALT 0.97g
500G / DRAINED WEIGHT 350G
Refrigerate After Opening & Consume Within 1 Month
#cultjar to share & win Each month we give away a £50 voucher to the person that shares the best examples of how to enjoy their CULTJAR or the reuse of the empty jars.
All Of Our Cultjars Have Been Handmade In Small Batches By Experienced Chefs In Our Specialist Kitchen In Somerset, Using Excellent Quality And Nutrient Rich Produce. We Do Not Use Any Artificial Preservatives And All Of Our Ferments Are Unpasteurised, Which Means That They Continue To Ferment And Retain All The Good Bacteria.
After 30 years in New York City enjoying bread and butter pickle, an American basic, I am thrilled to find Cultjar's version in the wilds of Somerset!
The real deal!