Name: Bread & Butter Pickles
Yield: Makes 6 one-pint (16-fl oz/500-ml) jars
Ingredients: ½ tsp red pepper flakes; 1 tsp celery seeds; 1 tsp ground turmeric; ¼ cup (2 oz/60 g) plus 1 Tbsp sugar; 2 tsp mustard seeds; ½ cup (3 oz/90 g) dried pitted sour cherries; 3 Tbsp plus 1 tsp kosher salt; 1 yellow onion, cut into slices ¼ inch (6 mm) thick; 4 cups (32 fl oz/1 l) cider vinegar (5 percent acidity); 6 ice cubes; 6 lb (3 kg) Kirby cucumbers, each about 1½ inches (4 cm) in diameter, cut into slices ¼ inch (6 mm) thick

Preparation info

Makes
6
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Dried cherries and modest amounts of red pepper and turmeric tame the overwhelming sweetness found in many standard recipes for these pickles. Prepare them at the beginning of the summer so you will have them on hand for a season’s worth of barbecues.

Ingredients

6 lb (3 kg) Kirby cucumbers, each about 1½ inches (4

Method

In a large nonreactive bowl, combine the cucumber and onion slices. Add 1 Tbsp of the salt and the ice cubes. Cover and refrigerate for 3–4 hours. Drain in a colander, rinse, and then set aside to drain well.

Have ready hot, sterilized jars and their lid