BDB Bread & Butter Pickles

We grew an abundance of cucumbers in our garden this summer, and decided to up our pickle game! This recipe is a variation of a classic, and you can modify as you desire.

INGREDIENTS

  • 2 pounds pickling cucumbers, sliced

  • ½ yellow onion, sliced

  • 2 sweet peppers, thinly sliced into rings

  • 3 tablespoons kosher salt

  • 2 cups distilled white vinegar

  • 2 cups white sugar

  • ¼ cup water

  • 2 cloves garlic, sliced

  • 1 tablespoon mustard seed

  • 1 teaspoon celery seeds

  • 1 teaspoon whole black peppercorns

  • ½ teaspoon ground turmeric

  • ¼ green hot sauce

DIRECTIONS

  • Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours.

  • Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.

  • Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and hot sauce together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes.

  • Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely.

  • Transfer to jars and store in the refrigerator.

Dina HallComment