Bread and Butter Pickles

By mahto

Ingredients

• 3 pounds pickling cucumbers
• 2 tablespoons pickling salt
• Ice
• 2 teaspoons whole yellow mustard seed
• 2 teaspoons crushed red pepper flakes
• 4 cups apple cider vinegar
• 1 cup granulated sugar
• 1 teaspoon turmeric

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours.

Drain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine.

Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.

serve with Buttermilk Chive Dressing