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Easy Bread & Butter Pickles




Source of Recipe


Good Housekeeping, July 2004






List of Ingredients



• 8 small Kirby (pickling) cucumbers (about 3 oz each), unpeeled and cut into 1/4" thick slices
  
• 1 medium onion, cut in half and thinly sliced
  
• 1 cup cider vinegar
  
• 3/4 cup sugar
  
• 4 1/2 tsps kosher salt
  
• 2 tsps mustard seed
  
• 1/2 tsp dry mustard
  
• 1/2 tsp turmeric
  
• 1/2 tsp crushed red pepper
  
• 1/2 tsp celery seeds
  






Instructions



1. In 6 quart Dutch oven, combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally. Boil 1 minute, stirring frequently.
   
2. Pour cucumber mixture into large bowl; cool to room temperature, stirring occasionally. Cover and refrigerate overnight before serving. If you like, spoon cooled cucumbers with their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.
   






Final Comments


Makes about 4 cups