Sweet and Tangy Bread and Butter Pickles 🥒
Ingredients
For the Pickles:
6 cups thinly sliced cucumbers (about 4-5 medium cucumbers)
1 cup thinly sliced onions
1/4 cup kosher salt
Ice cubes
For the Brine:
2 cups white vinegar
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric
1/2 teaspoon ground cloves
Instructions
1. Prepare the Cucumbers and Onions:
In a large bowl, combine the sliced cucumbers and onions.
Sprinkle with kosher salt and toss to combine.
Cover with ice cubes and let sit for 1-2 hours. This helps to crisp up the cucumbers.
2. Make the Brine:
In a large pot, combine the white vinegar, granulated sugar, light brown sugar, mustard seeds, celery seeds, ground turmeric, and ground cloves.
Bring the mixture to a boil over medium heat, stirring until the sugars dissolve. Remove from heat.
3. Prepare the Jars:
Drain and rinse the cucumber and onion slices well under cold water to remove excess salt.
Pack the cucumbers and onions into sterilized mason jars (quart-size), leaving about 1/2 inch of headspace at the top.
4. Add the Brine:
Carefully pour the hot brine over the cucumbers and onions in the jars, ensuring they are fully submerged.
Tap the jars gently to remove any air bubbles and add more brine if needed.
5. Seal and Refrigerate or WB 10 mins
Let the pickles sit for at least 24 hours before tasting, but they are best after 1 week.
6. Enjoy:
Store the pickles in the refrigerator and enjoy within 2-3 months for the best flavor.
