Cookbook

Bread and Butter Pickles :rectnt

Bread and Butter Pickles

Because these are not hot-processed, they retain a very fresh flavor, nothing like store-bought bread and butter pickles.
Ingredients:

5 1/2 cups thinly sliced pickling cucumbers (about 1 1/2 pounds)

1 1/2 Tablespoons kosher salt

1 cup thinly sliced onion

1 cup sugar

1 cup white vinegar

1/2 cup cider vinegar

1/4 cup packed brown sugar

1 1/2 teaspoons mustard seeds

1/2 teaspoon celery seeds

1/8 teaspoon turmeric

Instructions:
Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours.

Drain; rinse cucumbers under cold water.

Drain; return cucumbers to bowl.

Add onion to bowl.

Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves.

Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour.

Cover and refrigerate 24 hours.

Store in an airtight container in refrigerator. (I use canning jars for storing.)


Source:
Mark Scarbrough, Cooking Light
AUGUST 2008
Cathyntx

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