Sweet & Spicy Bread & Butter Pickles

Name: Sweet & Spicy Bread & Butter Pickles
Prep time: 15 min
Total time: 195 min
Yield: Makes about 6 cups
Ingredients: 2 lbs Kirby cucumbers or summer squashes, cut into 1/8-inch-thick rounds (about 6 1/2 cups); 1 medium white onion, halved and thinly sliced (about 1 cup); 2 heaping Tbs coarse salt; 2 cups ice cubes; 3 cups cider vinegar or distilled white vinegar; 2u00bc cups sugar; 1 tsp whole mustard seeds; u00be tsp celery seed; u00be tsp whole black peppercorns; u00bc tsp turmeric; u00bc tsp crushed red-pepper flakes or 3 dried hot chiles

By Leslie Blythe American, appetizers, Condiments, Hors d'oeuvres Pickling

February 28, 2015

Try these Sweet & Spicy Bread & Butter Pickles. They are so easy and so delicious! Wickles Pickles are one of my favorite bread and butter pickles. Unfortunately, they are now very difficult to find. I have checked practically every market in my area. So in a fit of desperation, I made my own!

Prep: 15 mins
Cook: 3 hrs
Yields: Makes about 6 cups

Ingredients

2 lbs Kirby cucumbers or summer squashes, cut into 1/8-inch-thick rounds (about 6 1/2 cups)

1 medium white onion, halved and thinly sliced (about 1 cup)

2 heaping Tbs coarse salt

2 cups ice cubes

3 cups cider vinegar or distilled white vinegar

2¼ cups sugar

1 tsp whole mustard seeds

¾ tsp celery seed

¾ tsp whole black peppercorns

¼ tsp turmeric

¼ tsp crushed red-pepper flakes or 3 dried hot chiles

Directions

1To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.

2Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).

3Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes. Let cool. Press down on each lid. If lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.

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