Bread an Butter Pickles
- Reviews 1
Ready In: 3 hrs 20 mins
Yields: 3 Pints
Ingredients
- 2 lbs pickling cucumbers
- 1 lb maui onion
- 1 medium red bell pepper
- 1⁄2 cup kosher salt
- 5 cups water
- 2 cups cider vinegar
- 1⁄2 cup rice vinegar
- 2 cups light brown sugar
- 3 tablespoons mustard seeds
- 1 teaspoon turmeric
- 1 pinch saffron
- 10 whole cloves
- 10 allspice berries
- 2 bay leaves
Directions
- Rinse cucumbers under cold water and trim the ends. Rinse red bell pepper under cold water, slice in half lengthwise and remove seeds. Peel Maui onions and set aside.
- Use a Mandoline and slice cucumbers about 1/4 thick. Place cucumbers into a bowl. Slice Maui onion and red bellpepper about 1/4 inch thick and add to cucumbers.
- Add Kosher salt and water to the cucumbers. Stir pickles, cover with plastic and let stand for 3 hours. Rinse the cucumbers, onions and bellpeppers under cold water.
- In a large saucepan add vinegar, brown sugar, mustard seeds, tumeric, saffron, whole cloves, whole allspice berries, bay leaves and cucumbers. Bring cucumbers to a full boil and reduce to slow simmer for 15 minutes uncovered. Set pickles aside and let stand until they reach room temperature.
- Place pickles into a containers and refrigate for several hours.
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