A quicker bread and butter pickles recipe

Q I recently had lunch at the deli in the Seminole Casino Coconut Creek. They have barrels of pickles, all kinds, one of which was called a Bread and butter pickle. They are sliced and spicy. Can you get the recipe? Or where you can buy them? — Corinne Segal, Coconut Creek

A. I think the spice and bite may be coming from the clove, mustard seed and vinegar in the brine.

The Bread and butter pickle recipe comes by way of Eric Beaulieu, garde manger chef at Seminole Casino Coconut Creek (5550 NW 40th St., Coconut Creek, 954-977-6700, seminolecoconutcreekcasino.com). This classic French culinary term, pronounced gard-ma-zhā, is used in professional kitchens to describe the position that specializes in the preparation of cold foods such as smoked and cured meats and fish, pâtés, terrines, salads, dressings, sauces, soups, condiments and pickled foods.

A native of southern Maine, chef Beaulieu spent summers trout fishing and apple picking in the fall. His career path is inspired by time spent preparing these items in the kitchen with his mother and grandmother, whose family motto was “Food Is Love.”

The quick pickle recipe Beaulieu uses isn’t complicated and doesn’t require any special equipment, unlike the long water bath canning process. Depending on the quick pickle recipe, in general, the flavor intensifies after a week in the fridge, and will keep for an additional week. If they last that long!

Fresh Harvest Bread and butter pickles

1 pound Kirby cucumbers, sliced 1/4 inch thick

1 small onion, thinly sliced

1/4 cup Kosher salt

2 1/2 cups sugar

8 cups white vinegar

1 tablespoon mustard seeds

3/4 teaspoon celery seeds

3/4 teaspoon ground turmeric

1/4 teaspoon ground cloves

1. Using a large mixing bowl, combine cucumbers, onions, salt and enough ice to cover and mix well. Let stand for three hours. Drain and rinse, then drain again.

2. In a large sauce pan, combine sugar, vinegar, mustard seeds, celery seeds, turmeric and cloves and bring to a boil. Add cucumbers and resume boiling for five minutes. Remove from heat.

3. Ladle cucumbers and brine into jars, cover with lid and refrigerate one to two weeks.

Makes 1 gallon

Nutrition information per serving (1 Tbsp): 20 calories, 0% calories from fat, 0g fat, 0g saturated fat, 0mg cholesterol, 3g carbohydrates, 3g total sugar,3g added sugar, 0g protein, 180mg sodium, trace g fiber

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