Received a jar of these from a friend, can't wait to make them myself.
Bread and Butter Pickles
2 lbs kirby (pickling) cucumbers, sliced into 1/8" rounds
1 medium sweet onion, sliced into 1/8" half-moons
3 Tbs kosher salt
2-3 cups ice cubes
1 1/2 cups cider vinegar
1 1/2 cups white distilled vinegar*
2 1/4 cups granulated sugar
2 tsp whole mustard seeds
2 tsp whole peppercorns
1/2 tsp chili flakes
1/2 tsp turmeric
Toss the sliced cucumber and onion with the salt and ice and place in a colander. Set the colander in a bowl to collect water and let sit in the fridge for about 3 hours. Remove the bits of ice and thoroughtly rinse the cucumbers and onions. Let drain and set aside.
Set up a boiling-water canner and simmer jars and lids for 10 minutes.
While the jars are heating, in a large pot, bring the remaining ingredients to a boil. Add the onions and cucumbers and cook the mixture just until it boils. Remove from heat. Ladle the pickles and brine into the prepared jars, leaving a 1/2" head space. Dislodge any air bubbles and wipe the rims clean. Screw lids on and process for 10 minutes in a boiling water canner.
* Friend's note: you can use all cider or all white vinegar, these are just the proportions that I like best.
Bread and Butter Pickles
2 lbs kirby (pickling) cucumbers, sliced into 1/8" rounds
1 medium sweet onion, sliced into 1/8" half-moons
3 Tbs kosher salt
2-3 cups ice cubes
1 1/2 cups cider vinegar
1 1/2 cups white distilled vinegar*
2 1/4 cups granulated sugar
2 tsp whole mustard seeds
2 tsp whole peppercorns
1/2 tsp chili flakes
1/2 tsp turmeric
Toss the sliced cucumber and onion with the salt and ice and place in a colander. Set the colander in a bowl to collect water and let sit in the fridge for about 3 hours. Remove the bits of ice and thoroughtly rinse the cucumbers and onions. Let drain and set aside.
Set up a boiling-water canner and simmer jars and lids for 10 minutes.
While the jars are heating, in a large pot, bring the remaining ingredients to a boil. Add the onions and cucumbers and cook the mixture just until it boils. Remove from heat. Ladle the pickles and brine into the prepared jars, leaving a 1/2" head space. Dislodge any air bubbles and wipe the rims clean. Screw lids on and process for 10 minutes in a boiling water canner.
* Friend's note: you can use all cider or all white vinegar, these are just the proportions that I like best.