Bread & Butter Pickles
Hold your judgement. They're not that sweet.
Hold your judgement. They're not that sweet.
- 3 pounds pickling cucumbers, sliced into chips (regular cucumbers will work in a pinch)
- 1 yellow onion, sliced
- ¼ kosher salt
- 4 ice
- 3 distilled white vinegar
- 3 white sugar
- 2 ice
- ½ teaspoons tumeric
- ½ teaspoons celery seed
- 2 tablespoons coriander seed
- 2 tablespoons yellow mustard seeds
Toss cucumber, onion, and salt in a bowl. Cover with 4 cups ice.
Let sit for two hours.
Combine the rest of the ingredients (except the ice) in a large non-reactive sauce pot.
Bring to a boil to dissolve sugar.
Allow to cool slightly.
Add 2 cups ice.
Remove any leftover soaking ice from the cucumbers, and drain the cucumbers. Place in a large plastic container with a lid.
Pour pickling brine through a strainer over cucumbers.
Cover with the lid and refrigerate.
Cucumbers will be ready in 48 hours. Jalapeños take about the same time. Green beans will be ready in a bout a week. These are good for up to a month in the fridge (if they last that long).
These can also be canned in sterilized jars using the proper canning methods for longer storage.