Your Classic Bread-And-Butter Pickles
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
57
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Coarse Salt (kosher or other)1 tsp
Celery Seed1 tsp
Ground Turmeric1 tbsp
Yellow Mustard Seed1 tsp
Ground Cloves3 cups
Cider Vinegar2.5 cups
Brown SugarDirections:
1
Trim and discard the blossom ends of the cucumbers, then peel the onions and cut both into rounds about 1/4 inch thick
2
In a nonreactive bowl, toss them with the salt, then cover and refrigerate for 1 to 2 hours
3
Drain well, rinse, drain again and then set the cucumbers and onions aside
4
In a nonreactive pot, combine all the remaining ingredients and bring to a boil over high heat, stirring once or twice to dissolve the brown sugar
5
Reduce the heat to low, simmer for 3 minutes and then pour the liquid over the cucumbers and onions
6
The cucumbers should be amply covered or slightly afloat
7
Allow to cool to room temperature, then cover and refrigerate
8
These pickles have good flavor as soon as they are cool, but the flavor will deepen if you let them sit for 24 hours
9
They will keep, covered and refrigerated, for a month or more