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Bread and Butter Pickles

From the book Quick Pickles by Dan George, Christopher Schlesinger, and John Willoughby

Yield

8 cups

Introduction

An old-fashioned favorite.

Ingredients

	3	lb. pickling cucumbers
	2	medium onions, peeled
	3	Tbsp. kosher or sea salt
	3	cups cider vinegar
	2½	cups brown sugar
	1	Tbsp. yellow mustard seed
	1	tsp. celery seed
	1	tsp. turmeric
	¼	tsp. allspice (optional)

Steps

Trim a thin slice off the blossom end of the cucumbers (the side opposite the stem end) to prevent softening of the pickle. Cut the cucumbers and onions into ¼-inch thick rounds. In a non-reactive bowl, toss them with salt, cover, and refrigerate 1 to 2 hours. Drain well, rinse, drain again, and set aside.
In a non-reactive pot, combine the vinegar, brown sugar, and spices, and bring to a boil over high heat, stirring occasionally to dissolve the sugar. Reduce the heat to low, simmer for 3 minutes, and then pour the hot liquid directly over the cucumbers and onions.
Let cool to room temperature, then add the mixture to clean, sterilized jars. Refrigerate for at least a week before eating.

This content is from the book Quick Pickles by Dan George, Christopher Schlesinger, and John Willoughby.

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