Bread and Butter Pickles
2 qt.
Ingredients
Instructions
Instructions
Toss cucumber, onion, and salt in a large non-reactive bowl. Cover and let macerate 3 hours.
Meanwhile, Combine remaining ingredients in a saucepan and bring to a boil. Simmer 5 minutes, then remove from heat.
Rinse vegetables thoroughly, then add to saucepan. Heat mixture until almost boiling, then remove and fill jars.
Comments
Made a batch and canned them. I doubled the amount of vinegar in order to make enough brine to fill both. I left the vegetables macerating overnight, so we will see what the texture is like when I open one, but I expect they'll be pretty soft.
After sitting in the brine for a couple of weeks, the pickles are delicious. They taste like you would expect bread and butter pickles to taste, but with more complexity than usual. Will be making this recipe again.
Made a half batch using some already pretty wilted cucumbers. Used a yellow onion, light brown sugar, half black and half yellow mustard seed, omitted chile, added 1/4 black peppercorns, and had to use a Tbsp. or two to make up for a low bottle of cider vinegar. Resulting brine is darker than I expected and neatly filled a quart jar.
Made a double batch, but must have done bad math because I ended up with enough brine to fill six quart jars: two of cucumbers and onions, and four of just onion. I took care to pack the vegetables tightly into the jars this time which must have reduced the amount of brine needed for each one.