Bread-and-Butter Pickles

  • Yield: Makes about 3 pints

Ingredients

  • 2 pounds Kirby cucumbers, scrubbed, ends trimmed, sliced crosswise 1/4 inch thick
  • 1 medium white onion, sliced 1/4 inch thick
  • 1 cup ice cubes
  • 2 tablespoons coarse salt
  • 2 cups apple-cider vinegar
  • 1 1/2 cups sugar
  • 3/4 teaspoon whole mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon whole black peppercorns
  • 1/4 teaspoon ground turmeric

Directions

  1. In a large bowl, combine cucumbers, onion, ice cubes, and salt. Toss to combine. Let stand for 3 hours. Drain. Rinse well, and drain again.

  2. In a medium saucepan, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and turmeric. Bring to a boil. Add cucumber mixture, and return to a boil, stirring occasionally.

  3. Ladle pickles into clean jars. Let stand until cool. Cover, and store, refrigerated, for up to 1 month.

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