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These are some of the greatest bread and butter pickles ever! I love to use them to top hot dogs or grilled sausages. They are quick and easy to make and they keep in the refrigerator well. I love them so much that I will eat a small pile of them alongside my favorite sandwiches, too! This makes about 6 cups but do not worry... they will go fast. Now, I usually am not a big "sweet" pickle fan, but bread and butter pickles are a little different. See for yourselves.

2 cups light brown sugar

2 cups cider vinegar

1/4 cup kosher salt

1 Tablespoon mustard seeds

1 teaspoon turmeric

10 allspice berries

1 3/4 pounds of *Kirby cucumber, sliced crosswise 1/4 inch thick

(about 6 cups)

2 medium yellow onions, thinly sliced

In a large saucepan, combine brown sugar, vinegar, salt, turmeric, and allspice. Bring to a boil stirring to dissolve sugar and salt. Add the cucumbers and onions and simmer over moderate heat, stirring a few times, until the cucumbers darken, about 5 minutes. Remove from heat. Let cool, then refrigerate until chilled, about 1 hour.

*Kirby is a generic term for any small cucumber used for pickling.

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