Bread and Butter Pickles
1 lbs pickling cucumbers
l large sliced Texas Sweet Onions
1/8 cup sea salt or Kosher salt (don’t use iodized salt)
1 cup white vinegar
1 cup apple cider vinegar
1 1/2 cup sugar (or you can substitute 3/4 cup of honey, agave syrup or maple syrup)
1 Tbsp mustard seeds
6 allspice berries
6 whole cloves
1/2 tsp turmeric
1 tsp red pepper flakes
1 tsp celery seeds
Dash of cinnamon
A few (3) pint or 2 quart sized canning jars for storage.
Wash cucumbers thoroughly, make sure you scrub any dirt off the skins. Slice the cucumbers in 1/4-inch thick slices, place in a large colander with a bowl underneath (this catches the juices as the cucumbers cure). Add the sliced onions and salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a thin clean dish towel. Cover with a couple of cups of ice. Put in the refrigerator and let chill for about 4 hours. Remove ice and rinse the cucumber and onion slices thoroughly, drain. Rinse again and drain.
NOTE: Make sure your jars are super clean. I personally don’t fully sterilize the jars and lids, but you can to be safe, just boil them in a big pot of water for 5 minutes and remove them with tongs and let cool on a clean dish towel. I pour some boiling water in them and over the lids to quick sterilize them, but because these pickles don’t last more than one or two days at my house, I don’t feel the need to sterilize like I would if I was canning them.
In a large pot, add the vinegar, sugar, and all of the spices. Bring to a boil slowly. (Sidenote: I start this about an hour before the cucumbers and onions are due to be rinsed. After it boils, I turn off the heat and cover the pot and let it sit until I’m ready to rinse the cucumbers and onions. It stinks up the house, but allows the flavors to meld.) Once the sugar has dissolved, add the sliced cucumbers and onions. As soon as the sugar vinegar solution starts to boil, remove from heat and begin removing the vegetables with a slotted spoon and putting them in the storage jars. When you get the jar almost filled (about an inch from the top) pour the hot vinegar syrup over the cucumbers/onions to within a half inch from the top. Put lids on and let cool on the counter for approximately one hour, then refrigerate and watch them disappear.
Makes about 3 pint jars or 2 quarts.
l large sliced Texas Sweet Onions
1/8 cup sea salt or Kosher salt (don’t use iodized salt)
1 cup white vinegar
1 cup apple cider vinegar
1 1/2 cup sugar (or you can substitute 3/4 cup of honey, agave syrup or maple syrup)
1 Tbsp mustard seeds
6 allspice berries
6 whole cloves
1/2 tsp turmeric
1 tsp red pepper flakes
1 tsp celery seeds
Dash of cinnamon
A few (3) pint or 2 quart sized canning jars for storage.
Wash cucumbers thoroughly, make sure you scrub any dirt off the skins. Slice the cucumbers in 1/4-inch thick slices, place in a large colander with a bowl underneath (this catches the juices as the cucumbers cure). Add the sliced onions and salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a thin clean dish towel. Cover with a couple of cups of ice. Put in the refrigerator and let chill for about 4 hours. Remove ice and rinse the cucumber and onion slices thoroughly, drain. Rinse again and drain.
NOTE: Make sure your jars are super clean. I personally don’t fully sterilize the jars and lids, but you can to be safe, just boil them in a big pot of water for 5 minutes and remove them with tongs and let cool on a clean dish towel. I pour some boiling water in them and over the lids to quick sterilize them, but because these pickles don’t last more than one or two days at my house, I don’t feel the need to sterilize like I would if I was canning them.
In a large pot, add the vinegar, sugar, and all of the spices. Bring to a boil slowly. (Sidenote: I start this about an hour before the cucumbers and onions are due to be rinsed. After it boils, I turn off the heat and cover the pot and let it sit until I’m ready to rinse the cucumbers and onions. It stinks up the house, but allows the flavors to meld.) Once the sugar has dissolved, add the sliced cucumbers and onions. As soon as the sugar vinegar solution starts to boil, remove from heat and begin removing the vegetables with a slotted spoon and putting them in the storage jars. When you get the jar almost filled (about an inch from the top) pour the hot vinegar syrup over the cucumbers/onions to within a half inch from the top. Put lids on and let cool on the counter for approximately one hour, then refrigerate and watch them disappear.
Makes about 3 pint jars or 2 quarts.
Posted by CSACulinaryFairy at 07-08-2010 
Categories: Appetizer Recipes, Side Dish Recipes
Tags: Texas Sweet Onions Pickling Cucumbers
Categories: Appetizer Recipes, Side Dish Recipes
Tags: Texas Sweet Onions Pickling Cucumbers
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