Description
A delightful recipe for sweet and tangy bread and butter pickles, perfect for snacking or enhancing meals.
Ingredients
- 3 pounds crisp cucumbers, sliced 1/4-inch thick
- 1/2 medium onion, thinly sliced
- 1/4 cup kosher salt (or sea salt)
- 2 cups white vinegar
- 1/2 cup water
- 1 cup sugar
- 2 tablespoons mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
Instructions
- Place cucumbers and onions in a colander over a large bowl and toss with salt. Allow to stand for 1-2 hours.
- Rinse cucumbers and onions thoroughly to remove excess salt and dry on paper towels overnight.
- Combine vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Bring to a boil and cook until sugar dissolves, then remove from heat.
- Pack sterilized canning jars with cucumbers and onions, leaving half an inch of space at the top.
- Pour the hot vinegar mixture over the cucumbers and onions until jars are filled. Seal jars according to manufacturer’s instructions.
- Turn jars upside down for 15-20 minutes to ensure sealing. Store in the refrigerator and allow to sit for several days before consuming.
Notes
For a spicier version, consider adding crushed red pepper flakes. Use fresh cucumbers and onions for best results.
