Ingredients with Measurements:
- 4 cups thinly sliced pickling cucumbers
- 1 large onion, thinly sliced
- 1/4 cup kosher salt
- 2 cups ice cubes
- 1 1/2 cups white vinegar
- 1 cup granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
Special equipment needed:
- Large mixing bowl
- Colander
- Quart-sized mason jars with lids
- Canning pot or large stockpot with rack
- Jar lifter
- Canning funnel
- Magnetic lid lifter
- Bubble remover tool
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced cucumbers, onion, and kosher salt. Mix well and let sit for 2 hours.
2. After 2 hours, drain the cucumber mixture in a colander and rinse thoroughly with cold water. Add the ice cubes to the colander and let sit for 30 minutes.
3. In a large saucepan, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, and ground turmeric. Bring to a boil over medium-high heat, stirring occasionally.
4. Once the vinegar mixture comes to a boil, reduce the heat to low and simmer for 5 minutes.
5. Pack the cucumber mixture tightly into quart-sized mason jars, leaving 1/2 inch of headspace at the top.
6. Pour the hot vinegar mixture over the cucumber mixture, filling the jars to within 1/4 inch of the top.
7. Use a bubble remover tool to remove any air bubbles from the jars. Wipe the rims of the jars with a clean, damp cloth.
8. Place the lids on the jars and screw on the bands until they are fingertip-tight.
9. Place the jars in a canning pot or large stockpot with a rack. Add enough water to cover the jars by 1 inch.
10. Bring the water to a boil and process the jars for 15 minutes.
11. Use a jar lifter to remove the jars from the canning pot and let them cool on a wire rack for 24 hours.
- Time:
Preparation time: 2 hours and 30 minutes
- Cooking time: 15 minutes
Temperature:
- Boiling water bath canning method
Serving size:
- Makes 4 quart-sized jars
Nutritional information:
- Serving size: 1/4 cup
- Calories: 25
- Total fat: 0g
- Sodium: 240mg
- Total carbohydrates: 6g
- 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 apple cider vinegar or rice vinegar.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Use different types of onions, such as red onions or shallots.
- Add fresh herbs like dill or thyme for extra flavor.
Tips and tricks:
- Use a mandoline or food processor to thinly slice the cucumbers and onions for even slices.
- Make sure to pack the jars tightly to prevent floating cucumbers.
- Let the pickles sit for at least 2 weeks before opening to allow the flavors to develop.
Storage instructions:
- Store the jars in a cool, dark place for up to 1 year.
Reheating instructions:
- Bread and butter pickles are typically served cold and do not need to be reheated.
Presentation ideas:
- Serve the pickles on a charcuterie board or as a side dish for sandwiches and burgers.
Garnishes:
- Garnish with fresh herbs like dill or thyme.
Pairings:
- Serve with grilled meats or on top of a salad.
Suggested side dishes:
- Potato salad
- Coleslaw
- Grilled vegetables
Troubleshooting advice:
- If the pickles are too salty, rinse them thoroughly with cold water before packing them into the jars.
- 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 the pickles.
- Discard any jars that do not seal properly.
Food history:
- Bread and butter pickles were first made in the early 1900s and were named for their sweet and buttery flavor.
Flavor profiles:
- Sweet and tangy with a hint of spice.
Serving suggestions:
- Serve as a side dish or on top of a sandwich.
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