Bread and Butter Pickles

My cucumbers finally started to produce in August and have been fruiting ever since.  I wanted a recipe for pickles that was easy yet different.  The recipe I used is from "The Art of Preserving" by Rick Field and Rebecca Courchesne, a Williams-Sonoma cookbook.  The pickles are not too sweet and not too sour.  They are easy to make and all of the ingredients can be found in your local grocery store.  These pickles are canned in a water bath.  They are delicious as a low calorie snack or on a hanburger.  If you have left over cucumbers, make these pickles.  If you do not want to can these pickles, you can pack them in the jars and let them sit in the refrigerator for at least a week and eat them right from there.

Ingredients:

6 lbs cucumbers, Kirbys preferred (I use Early Russian) cut into 1 1/2 inch diameter, cut into 1/4 inch sliced
1 yellow onion, cut into 1/4 inch slices
3 TBS plus 1 tsp Kosher salt
6 ice cubes
4 cups cider vinegar
1/4 cup plus 1 TBS sugar
1 tsp ground turmeric
1/2 cup dried cherries
2 tsp mustard seeds
1 tsp celery seeds
1/2 tsp red pepper flakes

Yields:
6 one pint jars

Special equipment:
Water bath canning pot
6 one pint canning jars and lids

Here's how:

In a large bowl, combine the cucumbers and onions.

Cucumbers

Onions and cukes combined

Add 1 TBS of salt and ice cubes.

Cover and refrigerate 3-4 hours.

Drain in a colander, rinse and set aside to drain well.

Have your sterilized jars and lids ready as well and your water bath.

In a large saucepan, combine vinegar, sugar, turmeric, cherries and the remaining salt.  Add 1 1/2 cups plus 2 TBS water and bring it all to a boil.  Make sure the salt is dissolved.

Everything is in and coming to a boil

Place the onions and cucumbers into a bowl. 

Add the mustard seeds, celery seeds and red pepper flakes.  Stir to combine.

Using a slotted spoon, remove the cherries from the water mixture and add to the cucumber mixture.  Stir.

Everything is ready for the jars

Pack the cucumber, onions and cherry mixture into the jars as tightly as possible.  Leave 1/2 inch space from the top.

Jars packed

Ladle in the hot water mixture, leaving 1/2 inch head space.  Wipe off excess from the rims.

Cover the jars with lids and bands.  Process for 7 minutes. 

Ready to be processed

Remove from water bath and let sit for 2 weeks to allow the flavors to develop. 

Done and ready to sit for 2 weeks.

Jars can be stored for up to 1 year in a cool, dark place.