Ingredients with Measurements:
- 2 lbs pickling cucumbers, sliced
- 1 large onion, thinly sliced
- 1/4 cup kosher salt
- 2 cups apple cider vinegar
- 1 cup white vinegar
- 1 1/2 cups granulated sugar
- 1 tbsp mustard seeds
- 1 tsp celery seeds
- 1 tsp ground turmeric
- 4 cloves garlic, minced
- 1/4 cup unsalted butter
Special equipment needed:
- Large mixing bowl
- Colander
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Water bath canner
Step-by-step instructions:
1. In a large mixing bowl, combine sliced cucumbers and onions. Sprinkle with kosher salt and mix well. Cover and let sit for 2 hours.
2. After 2 hours, rinse the cucumbers and onions thoroughly with cold water and drain in a colander.
3. In a large pot, combine apple cider vinegar, white vinegar, sugar, mustard seeds, celery seeds, turmeric, and minced garlic. Bring to a boil over medium-high heat, stirring occasionally.
4. Add the drained cucumbers and onions to the pot and bring back to a boil. Reduce heat to medium-low and simmer for 10 minutes.
5. Add the unsalted butter to the pot and stir until melted.
6. Using a canning funnel, ladle the hot pickles and liquid into sterilized canning jars, leaving 1/2 inch of headspace.
7. Wipe the rims of the jars with a clean, damp cloth. Place lids and bands on the jars, tightening the bands until just fingertip-tight.
8. Place the jars in a water bath canner and process for 10 minutes.
9. After processing, remove the jars from the canner using a jar lifter and let cool on a towel-lined countertop for 24 hours.
Time:
Preparation time: 2 hours
Cooking time: 10 minutes
Temperature:
Medium-high heat for boiling the pickling liquid and medium-low heat for simmering the pickles.
Serving size:
This recipe makes approximately 4-5 pints of pickles.
Nutritional information:
Serving size: 1 oz (28g)
Calories: 20
Total fat: 0g
Sodium: 90mg
Total carbohydrates: 5g
Dietary fiber: 0g
Total sugars: 5g
Protein: 0g
Substitutions for ingredients:
- Pickling cucumbers can be substituted with regular cucumbers, but the texture may be softer.
- White vinegar can be substituted with distilled vinegar.
- Granulated sugar can be substituted with honey or maple syrup.
- Mustard seeds and celery seeds can be omitted if desired.
Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Use different types of vinegar, such as rice vinegar or balsamic vinegar, for a unique flavor.
- Add fresh herbs like dill or thyme for extra flavor.
Tips and tricks:
- Use a mandoline slicer to get even slices of cucumbers and onions.
- Sterilize canning jars by boiling them in water for 10 minutes before use.
- Use a jar lifter to safely remove hot jars from the canner.
- Let the pickles sit for at least 2 weeks before eating to allow the flavors to develop.
Storage instructions:
Store the pickles in a cool, dark place for up to 1 year. Once opened, store in the refrigerator for up to 1 month.
Reheating instructions:
These pickles are best served cold and do not need to be reheated.
Presentation ideas:
Serve the pickles in a clear glass jar to show off their vibrant color.
Garnishes:
Garnish with fresh herbs like dill or thyme.
Pairings:
These pickles pair well with sandwiches, burgers, and grilled meats.
Suggested side dishes:
Serve these pickles alongside potato salad or coleslaw for a classic summer meal.
Troubleshooting advice:
- If the pickles are too salty, rinse them thoroughly with cold water before adding them to the pickling liquid.
- If the pickles are too sweet, reduce the amount of sugar in the recipe.
Food safety advice:
Follow proper canning procedures to ensure the safety of your pickles. Always use sterilized jars and process the jars in a water bath canner for the recommended amount of time.
Food history:
Bread and butter pickles are a type of sweet and sour pickle that originated in the United States in the early 20th century.
Flavor profiles:
These pickles have a sweet and tangy flavor with a subtle garlic taste.
Serving suggestions:
Serve these pickles as a snack or as a condiment for sandwiches and burgers.
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