Bread and Butter Pickles
A relish tray staple, bread and butter pickles are crisp, tart, and sweet - great on a burger or in a sandwich.
Nutrition
Calories: 40 kcalCarbohydrates: 10 gSodium: 480 mg
Ingredients
- 4 pickling cucumbers about 1 lb., well cleaned
- 1/2 sweet onion such as vidalia, halved and thinly sliced
- 2 Tbsp. kosher salt
- ½ tsp. turmeric
- ¼ tsp. celery seeds
- 1 ½ tsp. mustard seeds
- pinch of cayenne
- 5 whole cloves
- 1 cup white vinegar
- 1 cup sugar
Instructions
- 1. Cut the ends off the cucumbers. Cut each cucumber into 1/4-inch rounds. In a large nonreactive bowl, toss cucumbers and onions with salt. Cover and refrigerate for 2 hours. Rinse cucumbers and onions several times and drain well. Transfer to a 1-quart container.
- 2. In a small saucepan onver high heat, combine turmeric, celery seeds, mustard seeds, cayenne, cloves, vinegar, and sugar. Bring to a boil, stirring occasionally to dissolve sugar. Boil for 1 minute. Pour the hot brine over the vegetables.
- 3. Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for 1 day to develop full flavor.
- Source: Hannaford fresh Magazine, September - October 2008