Zippy Bread And Butter Pickles

Fat and Sassy Mama Caryn Ross shares her delicious recipe for pickles that can last up to a year.

Monday, April 16th 2012, 5:04 pm

By: News 9


Ingredients:

2 pounds Kirby cucumbers (mini cucumbers)

1 medium sweet yellow onion, halved and thinly sliced

2 1/2 tablespoons kosher salt

2 cups ice cubes

3 cups cider vinegar

2 1/4 cups sugar

1 teaspoon whole mustard seeds

3/4 teaspoon celery seed

3/4 teaspoon whole black peppercorns

1/4 teaspoon turmeric

1/4 teaspoon crushed red-pepper flakes (can omit if you do not want zippy)

Instructions:

1. To ensure a crunchy pickle, toss cucumbers and onion with salt in a large colander.

2. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.

3. Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil.

4. Pour pickles into 3 hot sterilized pint jars, leaving about 1/2 inch below the rim. Wipe rims of jars with a damp cloth; cover tightly with sterilized lids and screw tops.

5. Using tongs, transfer jars to a large pot filled with hot water, being sure to keep jars upright at all times. Cover with water by 1 inch. Cover pot, and bring to a boil. This is called, "Processing".

6. Allow jars to boil for 15-20 minutes. Remove from water and allow to cool.

7. Press down on the middle of each lid. If lid pops back, it's not sealed and must be refrigerated immediately. Those refrigerated jars are good for one month! Sealed jars can be stored in a cool, dark place for up to one year.

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