Bread-and-Butter Pickles

vegetable appetizer side fourth of july picnic vegetarian backyard bbq cucumber summer vegan coriander chile pepper bon appétit pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free kosher

Kevin West

Makes about 2 quarts

Source

Ingredients

2 1/2 pounds kirby cucumbers, cut crosswise into 1/4" rounds (about 8 cups)

2 cups thinly sliced red onions

1/3 cup pickling salt

2 cups apple cider vinegar

1 1/4 cups (packed) light brown sugar

1 tablespoon grated peeled fresh ginger

1 tablespoon turmeric

1 tablespoon yellow mustard seeds

1 1/2 teaspoons coriander seeds

1 teaspoon celery seeds

2 Fresno chiles or red jalapeños, pricked with a toothpick

Method

Toss together cucumbers, onions, and salt in a large bowl. Add 3 cups ice; set aside for 2 hours. Drain; rinse well and drain again.

Combine vinegar and the remaining ingredients with 1 cup water in a large pot; bring to a boil, stirring to dissolve sugar. Add cucumbers and onions; return to a boil.

Ladle hot vegetables and pickling liquid into 2 clean, hot 1-quart jars, dividing equally. Press vegetables to completely submerge in liquid, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes.