Prep 6 hrs
Cook 20 mins
A sweet, Nor'Eastern soft pickle reminiscent of bread and butter pickles. Courtesy of The Pickled Pantry by Andrea Chesman via Mother Earth News.
- 473.18 ml cucumbers, cut into 3/4-inch chunks blossom ends removed
- 1 small onion, sliced
- 9.85 ml pickling salt, more as needed
- 118.29 ml cider vinegar
- 59.14 ml pure maple syrup (the darkest, most strongly flavored preferred but any will do)
- 4.92 ml mixed pickling spices (either store-bought or homemade blend)
- 4.92 ml coriander seed
- Ball pickle crisp (optional)
- Combine the cucumbers, onion, and salt in a large bowl; mix well.
- Cover the vegetables with ice water and let stand for at least 2 hours, and up to 6 hours.
- Drain very well.
- Taste a piece of cucumber. If it isn’t decidedly salty, toss with 1 to 2 teaspoons pickling salt. If it is too salty, rinse with clear water.
- Combine the cider vinegar and maple syrup in a saucepan and bring to a boil, stirring to dissolve the maple syrup.
- Bring a kettle of water to a boil.
- Pack the mixed pickling spices and coriander seeds into a clean, hot 1-pint canning jar.
- Pack in the cucumbers and onions.
- Pour in the hot vinegar mixture (it will not cover the vegetables, so top off with the boiling water, leaving 1/2 inch headspace).
- Add a rounded 1/8 teaspoon of Pickle Crisp to the jar, if using.
- Remove any air bubbles with a non-metallic utensil; wipe rim of jar, place lid and screw band on fingertip-tight.
- Process in a boiling-water bath for 10 minutes (place warm jars in warm water; cover by at least an inch of water and begin timing when water reaches the boil to avoid jar breakage).
- Remove to a protected countertop to cool, undisturbed until completely cool.