Colorful Bread-and-Butter Pickles
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Bread-and-butters are tart, sweet, and slightly addictive.
- Yield: Makes 2 quarts
Source: Martha Stewart Living, August 2004
- 2 pounds kirby cucumbers
- 1 medium onion
- 2 tablespoons coarse salt
- 2 cups cider vinegar
- 1 cup sugar
- 1 tablespoon yellow mustard seed
- 1/2 teaspoon celery seed
Cut cucumbers and onion into 1/8-inch thick slices, and transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well, and drain. Pat dry between paper towels. Transfer cucumbers and onion to a large bowl.
Bring vinegar, sugar, mustard seed, and celery seed to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let cool slightly, 10 minutes.
Pour brine over vegetables; let cool completely, about 30 minutes. Transfer to airtight containers.