BREAD & BUTTER PICKLES

By BobD

Ingredients

• These old-school sandwich pickles strike the perfect sweet-sour balance.
• 2 1/2 pounds kirby cucumbers, cut crosswise into 1/4" rounds (about 8 cups)
• 2 cups thinly sliced red onions
• 1/3 cup pickling salt
• 2 cups apple cider vinegar
• 1 1/4 cups (packed) light brown sugar
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon turmeric
• 1 tablespoon yellow mustard seeds
• 1 1/2 teaspoons coriander seeds
• 1 teaspoon celery seeds
• 2 Fresno chiles or red jalape pricked with a toothpick

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Toss together cucumbers, onions, and salt in a large bowl. Add 3 cups ice; set aside for 2 hours. Drain; rinse well and drain again.

Combine vinegar and the remaining ingredients with 1 cup water in a large pot; bring to a boil, stirring to dissolve sugar. Add cucumbers and onions; return to a boil.

Ladle hot vegetables and pickling liquid into 2 clean, hot 1-quart jars, dividing equally. Press vegetables to completely submerge in liquid, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes.