For me, one of the easiest things to grow seems to be cucumbers. I can’t seem to pick them fast enough so this summer I’ve made pickles. Lucky for me, my son is a huge fan of sweet pickles so they will get eaten. Also, you can chop them up to make sweet relish.
Kirby Cucumbers are the most common pickling cucumber. I picked them early before they have too many seeds.
This is a very easy recipe and satisfying to make what I always perceived to be difficult process.
Bread and Butter Pickles
- 6 Cups thinly sliced (about ¼-inch) pickling (Kirby) Cucumbers
- 3 Tablespoons kosher salt
- 1/2 Cup thinly sliced sweet onion
- 2 Cup Granulated sugar
- 2 Cup White Vinegar
- 1/2 Cup Apple Cider Vinegar
- 1/2 Cup Brown Sugar
- 3 teaspoons Mustard Seeds
- 1 teaspoon Celery Seeds
- 1/4 teaspoon ground Turmeric
- Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours.
- Rinse thoroughly under cold water. Drain well, and return cucumbers to a bowl. Toss onion with the cucumbers.
- Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
- Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.