This is a work-in-progress recipe.
My first attempt at this was a disaster: too much salt. I think regular, granulated, table salt is twice as heavy. It tasted salty enough to make me a pirate. The following is what I did for the 3rd iteration.
Bread and Butter Pickles
- 1 pound cucumbers, sliced 1/4-inch thick — “pickling” or kirby or persian cucumbers
- 1 large sweet onion, thinly sliced
- 1/4 cup Diamond Kosher salt / pickling salt [DO NOT USE REGULAR SALT] 63g / 2.2oz
- 1 C sugar
- 1 C distilled white vinegar
- 1/2 teaspoons ground turmeric
- 2 t mustard seeds
- 1 T coriander seeds (if ground, use 1 teaspoon)
- 1/4 t celery seed
- In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours.
- In a pot, bring sugar, vinegar and spices just to a boil. Keep pot covered to prevent evaporation.
- Drain cucumbers and onions.
- Refrigerator pickles: Add veggies to vinegar mixture and bring almost back to a boil. Mix often to keep lower cuc’s from turning soggy. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.
- Canned pickles: Add veggies to vinegar mixture and toss. Place in jars, filling the remaining area with the liquid. Process in water bath canner for 10 minutes for pint jars. 15? minutes for quart
Yield: 2 pint jars or 1 quart jar
Adapted from Smitten Kitchen recipe.