Bread and Butter Pickles
These quick-to-fix pickles are just right alongside your favorite barbecued meats, and are equally delicious tucked inside sandwiches and burgers.
- 2 1/2 lb. Kirby cucumbers, sliced 1/4 inch thick on a mandoline fitted with a ruffle blade
- 1 sweet onion, peeled, halved and sliced 1/4 inch thick
- Kosher salt for salting cucumbers, plus 3 Tbs.
- 2 Tbs. pickling spices
- 1/4 tsp. ground turmeric
- 1 1/2 cups cider vinegar
- 1 1/2 cups water
- 2 cups sugar
Working in layers, scatter a handful of cucumbers and some of the onion in the bottom of a bowl and sprinkle each layer with kosher salt. Repeat until all the vegetables have been used. Refrigerate for 2 hours.
Transfer the cucumbers and onion to a colander and rinse under gently running cool water. Let drain completely, then rinse and drain again.
Meanwhile, in a large nonreactive pot that will accommodate all of the ingredients, combine the 3 Tbs. salt, the pickling spices, turmeric, vinegar, water and sugar. Bring to a simmer over high heat, stirring to completely dissolve the sugar and salt.
Add the cucumbers and onion and quickly bring to a boil, gently stirring once or twice so the heat distributes evenly. Remove from the heat and transfer the entire contents of the pot to a heatproof refrigerator-safe container with a tight-fitting lid. Let stand at room temperature, uncovered, for 2 hours. Cover and refrigerate until completely chilled before serving. Makes about 2 quarts of pickles.
Recipe Courtesy of the Workshop Kitchen.