Here at the CiboWares kitchen, we typically do most of our canning in the summertime, when we have an abundance of produce to preserve for the fall and winter months. But, we make these small-batch Bread and Butter pickles every few weeks, all year long.
Not only are they incredibly easy to make (even if you’ve never canned before!), they’re also incredibly delicious. Layer them on sandwiches, or snack on them right out of the jar – and they keep for a few months, so you can always have some in your fridge for an easy, impressive hostess gift.
Bread & Butter Pickles
7 cups (about two pounds) sliced Kirby cucumbers
2 T. kosher salt
1 cup very thinly sliced sweet onion
1 cup white sugar
1 cup white vinegar
½ cup apple cider vinegar
¼ cup light brown sugar
2 tsp. mustard seeds
4 dried bay leaves, roughly crumbled
½ tsp. celery seeds
1/8 tsp. ground turmeric
After slicing cucumbers, combine cucumbers and salt in a large bowl. Mix together, and cover with plastic wrap. Place the bowl in the refrigerator and chill for two hours.
Remove the bowl from the refrigerator, and rinse thoroughly under cold water. Drain well. Add sliced onions to the cucumbers, and mix well.
In the meantime, combine white vinegar, apple cider vinegar, and sugar in a medium-sized saucepan. Add the brown sugar, mustard seeds, bay leaves, celery seeds, and ground turmeric, and bring the entire mixture to a boil over medium heat, making sure that the sugar has dissolved.
Divide the cucumber and onion mixture into glass mason or jelly jars. Pour the hot vinegar mixture over the cucumber mixture, completely covering the cucumbers and onions. Let stand at room temperature for one hour, then place the lids on the jars and refrigerate for at least 24 hours.
Store in the refrigerator for up to two months.