Bread & Butter Pickles
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Gluten Free: undefined
MAKES: serving
Ingredients
4 pickling cucumbers (about 4 cups sliced), sliced 1/4-inch thick (pickling cucumbers are smaller than regular cucumbers and don’t have the waxy coating that can prevent flavors from penetrating the skin)
1 medium onion, thinly sliced
1 Tbsp kosher or sea salt (other types of salt can interfere with the pickling process)
1 32-ounce glass jar with airtight lid
1 tsp raw sugar or 3 drops Stevia
1 cup white vinegar
1 cup water (you can adjust the vinegar-to-water ratio based on your preferences)
1 tsp mustard seed
1/4 tsp turmeric
1/2 tsp celery salt
1/4 tsp ground ginger
1/2 tsp peppercorns
Directions
Seal the jar and refrigerate overnight for best results.
In a large bowl, layer cucumbers and onions with sea salt and ice. Set aside for an hour and a half. This will give your finished pickles a crispier texture.
Drain cucumbers and onions and place them in the jar, packing them tightly. You may have slightly more than you need. Leave 1/2-inch of space at the top so you can completely submerge ingredients to ensure they pickle properly.
In a pot over high heat combine sugar, vinegar, water, mustard seed, turmeric, celery salt, ginger, and peppercorns. Bring to a boil, then remove from heat.
Pour liquid over vegetables. You’ll likely have more than you need, but you can add extra water or vinegar if necessary. Be sure you’ve boiled any liquids before adding to vegetables.