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Babetta’s Bread & Butter Pickles

Babetta’s Bread & Butter Pickles
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Babetta’s Bread & Butter Pickles

babettas-bread-butter-pickles

Hailing from New Orleans, Chef Bart Pickens created these exceptionally simple pickles and named them for their inspiration, his mother Babetta. Unlike many other pickles, these maintain a delightful crunch that adds to any use.

We paired them up with our Buttermilk Pimento Cheese for simple appetizer for our James Beard Dinner, but you can also try chopping up the crunchy little gems to add to your next batch of chicken or tuna salad or stacking them on toothpicks with cubes of cheese and smoked ham for a simple pick-up snack.

Ingredients

Directions

Place cucumbers and onions in a container, add salt and top with cold water until covered. Refrigerate for 24 hours before draining liquid (do not rinse). In a large pot, add sugar, vinegar and spices and bring to a boil. Add the cucumbers and onions and stir well. Watch them carefully as the color changes from bright green to a more muted color. Remove from heat and transfer to glass jars and refrigerate overnight before serving. Pickles will keep in the refrigerator for up to one month.