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Bread and Butter Pickles
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Bread and Butter Pickles
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 15 minutes
Prep Time:
 22 minutes
Cook Method:
 stovetop
Cook Temp:
 high
Directions:
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A relish tray staple, bread and butter pickles are crisp, tart, and sweet - great on a burger or in a sandwich.

1. Cut the ends off the cucumbers. Cut each cucumber into 1/4-inch rounds. In a large nonreactive bowl, toss cucumbers and onions with salt. Cover and refrigerate for 2 hours. Rinse cucumbers and onions several times and drain well. Transfer to a 1-quart container.
2. In a small saucepan onver high heat, combine turmeric, celery seeds, mustard seeds, cayenne, cloves, vinegar, and sugar. Bring to a boil, stirring occasionally to dissolve sugar. Boil for 1 minute. Pour the hot brine over the vegetables.
3. Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for 1 day to develop full flavor.

Recipe courtesy of Hannaford fresh September-October 2008.
4 ea Pickling cucumber, well cleaned
8 oz Fresh sweet onion
2 Tbs Kosher salt
1/2 tsp Spice, turmeric/Tumeric, ground
1/4 tsp Celery seeds
1 1/2 tsp Mustard seeds
1/8 tsp Cayenne pepper
5 ea Whole clove
1 cup White vinegar
1 cup Sugar


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