Bread and Butter Pickles
This recipe can be for canning - or for refrigerator pickles - YOU choose!
PICKLECANNINGCUCUMBER
1/8/20241 min read
Ingredients:
4 pounds pickling cucumbers
1 pound onions, sliced thinly
1/2 cup kosher salt
3 cups apple cider vinegar
2 small red chilies, diced
1 cup brown sugar
1 tbsp grated ginger
1 tbsp coriander seeds
1 tbsp ground tumeric
1 tbsp mustard seeds
1 tbsp celery seeds
Instructions:
Scrub your cucumbers well and trim away the stem and blossom ends
In a large bowl, add 1 gallon cool water and mix the 1/2 cup kosher salt until dissolved.
Add cucumbers and sliced onions to this brine, topping with ice
Stir several times over the next two hours
In a saucepan add all the remaining ingredients, bring them to a boil and then removed from heat
Drain your cucumbers and onions, rinsing with fresh water
Bring the apple cider vinegar mixture back to a boil and add the veggies, cooking for 5 minutes
Divide the vegetables between your jars
Pour the syrup over the vegetables leaving 1/2 inch headspace
Wipe clean your rims, adding a lid and ring
Water bath can for pints for 10 minutes
This recipe yield: 4 pint jars