I have always loved pickles, but I usually bypass the bread and butter pickles in favour of dills. That's because bread and butter pickles are usually quite sweet and I prefer my pickles sour. But looking through the The Art of Preserving, I found a recipe for bread and butter pickles that uses only a quarter cup of sugar, so that was the one for me.
I know it's getting a bit late in the season, but they still have little cucumbers at the farmers' market, so you should be able to make these. Bread and butter pickles take a bit more effort that regular dills, because there is a fair amount of chopping, but once that is done there isn't a lot of effort involved. I've pickled lots of cucumbers this summer, because I was really disappointed when they ran out last year. My pickles are really good this year and I think I'll have close to 20 jars to see me through to next season.
|6 lbs||Kirby cucumbers, cut into slices 1/4" thick|
|1||yellow onion, cut into slices 1/4" thick|
|3 tbsp||plus 1 tsp kosher salt|
|4 cups||cider vinegar (5% acidity)|
|1/4 plus||1 tbsp sugar|
|1 tsp||ground turmeric|
|1/2 cup||diced pitted sour cherries|
|2 tsp||mustard seeds|
|1 tsp||celery seeds|
|1/2 tsp||red pepper flakes|
Makes 6 one pint jars.
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