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“Of course, you can just buy bread and butter pickles in the store,” says Rach. “But they are fun to make when you can get really cute Kirbys or if you have a garden and grow cucumbers. They grow overnight—they are, like, everywhere! … This is a great little recipe. It’s very simple. … It’s not a lot of energy, it just takes a little extra time.” She adds turmeric for color and fresh bay leaves, onion, celery and various seeds and herbs for a wonderfully complex flavor.
We highly recommend you try them on Rach’s Spicy Chorizo Sloppy Joes sandwiches. For more recipes from our 4th of July episode, check out Ryan Scott’s Thai-Inspired BLT Skewers and Brown Butter Cake Pop Skewers and a fun Sugar Cookie Cheesecake Flag Cake.
Heat vinegar, water, bay leaves, seeds, turmeric, sugar and salt over medium-high heat to a low boil, stirring to dissolve the sugar.
Meanwhile, layer celery, onion, cucumber, dill and parsley in a glass or plastic airtight container. Cover with hot brine and chill until ready to serve.