Bread & Butter Pickles
I have cucumbers coming out of my garden faster than I can eat them! Here’s how I enjoy them all year and get a jump start on what’s going in the Christmas baskets this year. The Thyme and Allspice are unconventional ingredients that add a unique taste. This recipe makes 9 pints but you can definitely adjust the ratios for smaller quantities. The longer they sit, the better they taste. Plan to fix ahead of time (like a week or two ahead) and store in the fridge until you are ready to serve. I make huge batches and then when the picnic/cookout invites come, I’m ready.
- 15-16 pickling cucumbers, sliced
- 1 sweet onion, thinly sliced
- 4 Tbsp coarse salt
- 4 cups white vinegar
- 4 cups granulated sugar
- 10 cloves garlic, sliced
- 2 Tbsp mustard seed
- 3 1/2 tsp. Celery seed
- 1 1/2 tsp pepper
- 2 tsp dried Thyme
- 1/2 tsp all spice
Combine sliced cucumbers, onions and salt in a large bowl, add enough cold water to cover. Let sit for a couple hours.
After the cucumbers and onions have sat in the salt water for a couple hours…Place all the brine ingredients in a large pot. Bring to a boil.
Meanwhile rinse the salt off of the cucumber mixture.
Add the rinsed cucumber mixture to the brine and return to boil.
Once heated through you can either cool and store in the fridge until devoured OR waterbath for long term storage. These taste better the longer they sit, so give the flavors time to marry up before serving.
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