Description
These crunchy bread and butter pickles are the perfect balance of sweet and tangy. This recipe makes a small batch that will keep in the refrigerator for 3 weeks.
Ingredients
Scale
- 2 pounds Kirby cucumbers (medium sized – about 5 inches long)
- 1 medium yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- Kosher salt
- Ice
- 1 1/4 cups apple cider vinegar
- 1 1/2 cups granulated sugar
- ½ teaspoon ground turmeric
- 1 tablespoon whole mustard seed
- 1 tablespoon whole celery seed
Instructions
- Prep cucumbers. Thoroughly wash the cucumbers to remove any dirt. Slice the cucumbers into 1/4 inch thick slices, discarding the ends.
- Salt cucumbers. In a large glass or ceramic bowl, make a single layer of cucumbers, top with a layer of onions and bell peppers. Generously sprinkle with kosher salt. Top with a layer of ice. Repeat layers with remaining cucumbers, onions, peppers, salt, and ice. Let mixture sit at room temperature for 3 hours.
- Drain cucumbers. Drain the cucumber mixture in a colander, rinsing lightly to remove excess salt and discarding any unmelted pieces of ice.
- Make brine. In a large saucepan (big enough to fit all the cucumbers), mix together the cider vinegar, sugar, turmeric, mustard seed, and celery seed. Bring to a boil, stirring until sugar is dissolved.
- Add cucumbers. Carefully add the drained cucumber mixture. Reduce the heat so the mixture stays hot but is not boiling. Cook for 2 minutes, stirring until thoroughly mixed.
- Fill jars. Remove pickles from heat. Ladle pickles into airtight jars and store in the refrigerator for 3 weeks. Let pickles sit for at least 24 hours before eating to allow flavors to fully develop.
Notes
- I fill up 2 (18 ounce) Weck jars and 1 (10 ounce) Weck jar with this recipe.
