My husband and I have a deal when it comes to the kitchen. We have a completely fish-free kitchen, and I promise not to use vinegar unless it is balsamic. For some reason balsamic vinegar is not nearly as offensive to him. Now there are problems with both of those…I love a good pickle, and he LOVES just about anything from the sea. So, we try and go out to eat once a week so he can get his fill of seafood, and I try only to make pickles when I can open all of the windows and he is going to be out of the house for at least a few hours. I haven’t tried to make pickles out of balsamic vinegar, but that just doesn’t sound appealing to me at all.
I love a good pickle, and I have been eyeing those pickle recipes from Cooking Light for a long time – waiting for just the right time to completely fill the house with that wonderful smell of vinegar. Ok, I have to admit, even I don’t exactly love the smell of white vinegar, but if I know what is coming in the end, I am all for it. For many years I only liked the half-sour, or dill pickles. Bread and butter pickles were just too sweet for me. Even today, I would never buy a container of bread and butter pickles to eat, but for some reason this recipe was calling me. Everything about it appealed to me – the onions, the turmeric, the celery seeds – I just had to try them for myself.
They were every bit as wonderful as I had hoped they were be. I just love seeing them in my pantry – knowing that I still have another jar to go. They were the best bread and butter pickles ever…and maybe it was because I made them – or maybe my tastes are changing, and I am expanding my pickle pallet. Either way, you need to get your hands on some end of the season cucumbers before they are all gone. Maybe I can even convince my husband to leave the house for a few hours next weekend so I can make another batch…
- 8 cups water
- 1/2 cup pickling salt
- 1 1/2 cup thinly sliced yellow onion
- 5 pounds pickling cucumbers, cut into 1/4-inch slices
- 4 1/2 cups white vinegar
- 3 cups sugar
- 2 1/2 tablespoons mustard seeds
- 1 1/2 teaspoons celery seeds
- 1 1/8 teaspoons turmeric
Combine 8 cups water and salt in a large container, stirring with a whisk. Add onion and cucumber; let stand at room temperature for 3 hours. Drain; rinse cucumbers under cold water and drain.
Combine vinegar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Add cucumber mixture; return just to a boil.
Using a slotted spoon, divide the hot cucumber mixture among 6 1-pint hot sterilized jars. Divide hot vinegar mixture among jars, filling to 1/2-inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.
Process in a boiling-water bath for 15 minutes. Remove jars from water bath. Cool completely; check for proper seal. For best flavor allow 2 weeks before eating. Store in a cool, dark place for up to a year.
For a printer-friendly version of this recipe, please click here: Bread and Butter Pickles