Small Plates

By Marcus Samuelsson | November 13, 2012

Those who know me know I’m obsessed with pickles of all kinds. These are best in a fried chicken sandwich, but also taste great standing in front of the fridge.

Bread and Butter Pickles Recipe

Servings: 6-8
Calories: 30 per serving
Cook Time: 24 hours
Total Time: 24 hours


  • 2 cups apple cider vinegar
  • 2 cups sugar
  • 1/2 cups + 2 tablespoons of salt
  • 5 tsp mustard seed
  • 2 oz celery stalk, sliced and washed
  • 1 bay leaf
  • 2 tsp turmeric
  • 2 garlic cloves, smashed
  • 1 tbsp dill seed
  • 1 quart sliced Persian cucumbers, 1/8” thick
  • 1 small jalapeno, seeds removed, sliced 1/8” thick
  • ½ small white onion, sliced 1/8” thick


1. Bring the first nine ingredients to a boil. Cool liquid over night. Pour liquid over cucumbers, jalapeno and onions. Let cure at least 24 hours and chill before serving.

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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