Bread And Butter Pickles
These homemade bread and butter pickles are a delightful blend of sweet and tangy flavors that will elevate your sandwiches and snacks. Sliced cucumbers and onions are infused with aromatic pickling spices, creating a vibrant and crunchy side dish that is perfect for any occasion. Enjoy the delicious results of this recipe straight from your refrigerator to your plate. Recipe Courtesy of the Workshop Kitchen.
— Constant Cookbook
Ingredients
- 2 1/2 lb. Kirby cucumbers, sliced 1/4 inch thick on a mandoline fitted with a ruffle blade
- 1 sweet onion, peeled, halved and sliced 1/4 inch thick
- Kosher salt for salting cucumbers, plus 3 Tbs.
- 2 Tbs. pickling spices
- 1/4 tsp. ground turmeric
- 1 1/2 cups cider vinegar
- 1 1/2 cups water
- 2 cups sugar
Instructions
- Working in layers, scatter a handful of cucumbers and some of the onion in the bottom of a bowl and sprinkle each layer with kosher salt. Repeat until all the vegetables have been used. Refrigerate for 2 hours.
- Transfer the cucumbers and onion to a colander and rinse under gently running cool water. Let drain completely, then rinse and drain again.
- Meanwhile, in a large nonreactive pot that will accommodate all of the ingredients, combine the 3 Tbs. salt, the pickling spices, turmeric, vinegar, water and sugar. Bring to a simmer over high heat, stirring to completely dissolve the sugar and salt.
- Add the cucumbers and onion and quickly bring to a boil, gently stirring once or twice so the heat distributes evenly. Remove from the heat and transfer the entire contents of the pot to a heatproof refrigerator-safe container with a tight-fitting lid. Let stand at room temperature, uncovered, for 2 hours. Cover and refrigerate until completely chilled before serving. Makes about 2 quarts of pickles.
- Recipe Courtesy of the Workshop Kitchen.
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