Bread and butter pickles

Community Recipe from

Ingredients

  • 2 1/2 pound(s) Pickling cucumbers Sliced into 1/4 inch rounds
  • 2 cup(s) red onions Thinly sliced
  • 1/3 cup(s) Picklig salt
  • 2 cup(s) Apple cider vinegar
  • 1 1/4 cup(s) brown sugar
  • 1 tablespoon(s) Ginger Peeled and grated
  • 1 tablespoon(s) Turmeric
  • 1 tablespoon(s) Yellow mustard seeds
  • 1 1/2 teaspoon(s) Corriander seeds
  • 1 teaspoon(s) celery seeds
  • 2 Fresno chilies or red jalapeños

Preparation

  1. 1. Toss together cucumbers, onions, and salt in a large bowl. Add 3 cups ice ad set aside for 2 hours. Drain, rinse well and drain again.

  2. 2. Combine vinegar and the remaining ingredients with 1 cup of water in a large pot; bring to a boil, stirring to dissolve sugar. Add cucumbers and onions, return to a boil.

  3. 3. Ladle hot vegetables and pickling liquid into 2 clean, hot 1 quart jars, dividing equally. Press vegetables to completely submerge in liquid, leaving 1/2 inch of head space. Wipe rims and seal. Process in a boiling water bath for 10 minutes.
November 2011

This recipe is a personal recipe added by Kruybalid and has not been tested or endorsed by MyRecipes.

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