Homemade Bread and Butter Pickles
 
 
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Serves: Makes 2 Quarts
Ingredients
  • 2½ lbs firm cucumbers (the smaller in diameter the better), cut in ¼ inch slices
  • 1 large sweet onion (like Vidalia or Walla Walla), cut in half and thinly sliced
  • ¼ cup salt
  • 2 cups apple cider vinegar
  • 3 cups granulated sugar
  • 1 teaspoon celery seeds
  • 1 tablespoon brown mustard seeds
  • 4 allspice berries
  • 4 cloves
  • 2 bay leaves
  • ½ teaspoon turmeric
Instructions
  1. Place the cucumber slices and onions in a large bowl. Pour the salt over and add water just until covered. Let sit for 6 hours or overnight.
  2. Drain the cucumber mixture in a colander, rinse thoroughly with water, then drain again.
  3. Place the cucumbers and onions in a large stock pot and add the vinegar, sugar, and all spices. Bring to a boil, reduce the heat to medium-high and boil for 10 minutes.
  4. Ladle into glass jars and store in the fridge where they will keep for several months. (For best flavor wait a few days before eating them.)
  5. For long-term storage: Ladle the pickles into sterile hot jars and gently screw on the lids. Process in a water bath for 20 minutes, if at a high altitude, 25 minutes.
  6. Will store for up to a year in a cool, dark place (for optimal flavor use within 6 months).
Recipe by The Daring Gourmet at https://www.daringgourmet.com/?p=7473