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  • Ice Box Bread & Butter Pickles

    1 vote
    Ice Box Bread & Butter Pickles
     
    by Mares
    47 recipes
    		 >
    Makes 4 cups of pickles, filling a 1 quart jar

    Ingredients

    • 1 lb pickling or kirby cucumbers, sliced 1/4" thick
    • 1 large sweet onion, thinly sliced
    • 1/4 cup Diamond Kosher salt
    • 1/2 to 3/4 cups sugar
    • 1/2 cup distilled white vinegar
    • 1/4 tsp ground turmeric
    • 1 tbsp mustard seeds
    • 1 tbsp coriander seeds (if ground, use 1 tsp)
    • 1/4 tsp celery seed

    Directions

    1. In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a non-reactive pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will be ready to eat though, in a few hours.

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