Homemade Bread and Butter Pickles

I have always loved pickles, but when I was pregnant I craved them more than ever before. I would spend hours on end searching the internet for recipes to make great tasting homemade bread and butter pickles. But sadly I never seemed to have the energy to get into the kitchen and make a batch.
I have not been pregnant for over two years now, but still find myself salivating at the thought of making a batch from scratch. So after a trip to the Tom's Farm produce market yesterday, and finding the most beautiful pickling cucumbers, I decided that the time is now. I spent the afternoon today mixing spices to create the perfect pickle and I think I may have done just that. Now I am going to share with you just what I came up with.

You will need

• 2 lbs Pickling Cucumbers
• 1 1/2 Tbsp Kosher Salt (don't use table salt as it will cause discoloration of final product)
• 1 c. Yellow Onion (Cut into thin rings or straws)
• 1 c. Granulated White Sugar
• 1/4 c. Packed Brown Sugar
• 1 c. Distilled White Vinegar
• 1/4 c. Apple Cider Vinegar
• 1 1/4 tsp. Mustard Seeds
• 1/2 tsp. Celery Seeds
• 1/4 tsp. Turmeric
• 6 Garlic Cloves
• 1/4 - 1/2 tsp. Red Pepper Flakes (Optional, Depending on taste)
• 3 Pint Sized Mason Jars

Begin by slicing the cucumbers to a thickness of approximately 1/4".
Using a mandolin slicer will help give you even slices.*


*You do not want to slice the cucumbers to thin or else you will not have crisp pickles when you are done.







After slicing the cucumbers lay them out in a shollow bowl or 13x9 pan and sprinkle with the kosher salt. Cover the cucumbers and store in the refrigerator for at least one hour.

After an hour rinse the cucumbers in a colander to remove any extra salt not absorbed into the veggies.

Put the rinsed cucumbers back into the bowl with the sliced onions.




While the cucumbers and salt are cooling in the refrigerator you should begin mixing the seasoning brine. Combine the remaining ingredients into a pot and simmer until the sugars are completely disoloved.

Pour the brine over the rinsed cucumbers and onion slices.

Recover and allow to sit at room temperature for 90 miniutes.

After the mixture has set transfer the cuumbers and onions into the three jars. place two garlic cloved into each jar.

Divide and pour brine over contents of each jars.

Close each jar with an airtight lid and place into the refrigerator. The jars will need to be in the refrigerator for 24 hours to completely pickle.

ENJOY!!!