Bread & Butter Pickles 2012
Makes 4 pint size jars
10 small pickling cucumbers (Kirby cucumbers) (about 4-5 inches long)
1 medium sweet onion, peeled, slice into 1/4"-1/3” slices
3 Tablespoons kosher salt
¼ cup fresh celery leaves, optional
½ teaspoon celery seeds
¼ teaspoon red pepper flakes
½ teaspoon fennel seeds
1 teaspoon whole mustard seeds
10 allspice berries
1 teaspoon ground turmeric (essential)
Pinch of ground cloves
Pinch of ground allspice
1 ½ cup cider or white vinegar
½ cup sugar
½ cup real maple syrup
½ cups water
1. Wash cucumbers and remove a ½” from each end. Slice into 1/8-1/4-inch thick rounds (make them all uniform) Mix the cucumbers and onion slices in a bowl. Sprinkle with 2 Tablespoons kosher salt and coat thoroughly. Let stand at room temperature for 30-60 minutes. Rinse well in a colander, under cold water, to remove salt. Drain and add the torn celery leaves to the cucumber-onion mixture.
2. Pack the mixture into sterilized, heated canning pint size jars.
3. Set a large pot over medium heat and add vinegar, sugar, honey, water, remaining 1T. salt and all the spices. Bring the brine to a boil then pour over cucumbers in still-hot glass jars.
4. Cover and seal lid. Allow to cool to room temperature before refrigerating, about 2 hours.
You can serve once chilled, but for best flavor serve after the pickles have been left overnight. Keep refrigerated. These pickles are to be eaten fresh, and not for prolonged storage.
Adapted from Leite’s Culinaria