These sweet and tangy pickles last forever in the fridge and are a perfect addition to a snack plate or charcuterie board.
Prep Time 3hours
Stepping time 3days
Author The Art of Doing Stuff
5lbscucumberscucumbers, zucchini, green beans ... whatever
¼cupsaltkosher or otherwise
Slice your cucumbers. I like mine fairly thick. Almost 1/4". But the traditional way is to slice them very thin.
Combine your sliced cucumbers with onions in a bowl. Sprinkle with ¼ cup of pickling salt and toss. Mix in a tray of ice cubes and let sit for 3 hours. (this sucks out the moisture from the cucumbers so they turn into crispier pickles.)
Rinse, rinse, rinse your cucumbers! Soak them in water and then rinse them again. You want to get rid of as much salt as possible otherwise your pickles will taste salty.
Combine the vinegar, sugar, mustard seed, celery seed, cloves and turmeric in a pot and bring to a boil, stirring to dissolve the sugar. Add your cucumber/onion mixture to the pot and return to the boil.
Stuff your pickles into sterilized jars, then pour the liquid in until covered. Store in fridge until you wanna eat them (but try to wait a few days otherwise they won't have that great bread & butter pickle flavour)
This recipe can easily be made into "Hot and Sweet" pickles, by adding fresh or dried cayenne peppers to the jar. Slice the peppers in half lengthwise (three or four peppers if you like it really hot) and stick them in the jar. You can also add cayenne pepper or pepper flakes. Or all three! For the full flavour, let the jar rest in the fridge for a month giving it a shake every so often.