These bread and butter pickles will satisfy you as an afternoon (or midnight) snack and are a perfect topper for a burger or sandwich or on crackers with a smear of goat cheese. However you eat them, I guarantee they will not last long!
Bread and Butter Pickles
(This recipe makes about 4 cups of pickles and can easily be double).
- 5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
- 1 1/2 tablespoons kosher salt
- 1 cup thinly sliced sweet onion
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1 cup granulated white sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon celery seeds
- 1/4 tsp crushed red pepper flakes
- 1/8 teaspoon ground turmeric
- 4 or 5 cloves
- Cut the cucumbers into slices, careful not to cut them too thin. Think a little less than a quarter of an inch.
- Combine cucumbers and salt in a large bowl. Stir and set aside or in the fridge if there is room.
- Combine vinegars, sugars, onions and spices in a medium saucepan over medium heat. Cook until the mixture comes to a boil.
- Drain the cucumbers and return them to the mixing bowl.
- Pour hot vinegar/sugar/onion/spice mixture over cucumbers. Let them stand at room temperature for 1 hour.
- After an hour you can place in jars or cover the bowl and refrigerate.
- Pickles need to sit for 24 hours until the pickling process is over.
- Store in an airtight container in refrigerator up to 2 weeks.