Email to Cat      

Granny Foster's Bread and Butter Pickles

Source of Recipe

From "Sara Foster's Southern Kitchen" by Sara Foster


Recipe Introduction

"The perfect combination of sweet and tart, thinly sliced bread and butter pickles are the quintessential all-purpose sandwich toppers, delivering lots of big, punchy flavor in a small package. They make such a satisfyingly crunchy snack that — if you're anything like me — you'll soon graduate from layering them in sandwiches to munching them straight from the jar."

List of Ingredients

â—¦ 20 to 22 small Kirby cucumbers (about 3 ½ pounds), cut into ¼-inch slices
â—¦ 1 onion, thinly sliced
â—¦ ¼ cup kosher salt
â—¦ 2 cloves garlic
â—¦ 4 cups apple cider vinegar
â—¦ 3 ½ cups sugar
â—¦ 2 tablespoons mustard seeds
â—¦ 2 teaspoons celery seeds
â—¦ 1 ½ teaspoons ground turmeric



Recipe

Place the cucumbers and onion in a large bowl with the salt and garlic. Cover with ice and toss to mix. Let stand for 3 hours to crisp, then drain well, removing any ice that has not yet melted. Do not rinse.

If preserving the pickles, sterilize six 1-pint heat-tempered canning jars.

Combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric in a large pot and bring to a boil over medium-high heat. Cook and stir until the sugar dissolves. Add the cucumbers, onion, and garlic, bring back to a boil, and remove immediately from the heat.

For refrigerator pickles, refrigerate in airtight containers for two weeks to allow flavors to develop, or for up to one month.

For preserved pickles, pack in the sterilized jars, leaving ½ inch of headspace, and process in a hot water bath for about 10 minutes to vacuum-seal. Let cool to room temperature, check the seal, and store in a cool, dark place for 2 weeks to allow flavors to develop before serving, or for up to 6 months. Refrigerate after opening.

Makes about 6 pints