AB's B&Bs (Alton Brown's Bread and Butter Pickles)

By cserumga

- from Good Eats: The Early Years, page 144

- makes 1 quart

Ingredients

• 1/2 - 1/2 medium onion, thinly sliced
• 2 - 2 medium cucumbers, thinly sliced
• 1 - 1 cup water (filtered, if possible)
• 1 - 1 cup cider vinegar
• 1 1/2 - 1 1/2 cups sugar
• - pinch kosher salt
• 1/2 - 1/2 tsp yellow mustard seeds
• 1/2 - 1/2 tsp ground tumeric
• 1/2 - 1/2 tsp celery seeds
• 1/2 - 1/2 tsp pickling spice

Preparation

Step 1

- Combine the onion and cucumber slices in a clean, 1-quart jar

- Combine everything else in a 2-quart saucepan and bring to a boil. Drop the heat and simmer for 4 full minutes.

- Slowly pour the hot pickling liquid over the onion and cucumber slices, completely filling the jar. (A large ladle is a good tool for the job).

- Cool to room temperature before topping off with any remaining pickle (that is the liquid) and sealing the jar.

- Refrigerate for 1 week before serving adn finish them within 2 months. Remember that these pickles are not actually preserved, so they need to be kept refrigerated.