Bread and Butter Pickles

This recipe can be for canning - or for refrigerator pickles - YOU choose!

PICKLECANNINGCUCUMBER

1/8/20241 min read

3 green cucumbers on black wooden table
3 green cucumbers on black wooden table
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