Bread and Butter Pickles

Name: Bread and Butter Pickles
Total time: PT0D0H0M
Yield: makes 2 QUARTS
Ingredients: 8 medium cucumbers (about 1 3/4 lb.), cut into 1/6" slices; 1 medium yellow onion, thinly sliced; 1 clove garlic, thinly sliced; 1 ⁄ 2 red bell pepper, stemmed, seeded, and thinly sliced; 1 ⁄ 2 green bell pepper, stemmed, seeded, and thinly sliced; 2 tbsp. kosher salt; 1 2 ⁄ 3 cups sugar; 1 cup cider vinegar; 1 1 ⁄ 2 tsp. brown mustard seeds; 1 ⁄ 2 tsp. celery seed; 1 ⁄ 2 tsp. ground turmeric

Serves
makes 2 QUARTS

PENNY DE LOS SANTOS

Canned pickles and preserves are staples at any state fair. This recipe first appeared in our June/July 2012 issue along with Jane and Michael Stern's story Fair and Square

Ingredients

8 medium cucumbers (about 1 3/4 lb.), cut into 1/6" slices
1 medium yellow onion, thinly sliced
1 clove garlic, thinly sliced
¹⁄₂ red bell pepper, stemmed, seeded, and thinly sliced
¹⁄₂ green bell pepper, stemmed, seeded, and thinly sliced
2 tbsp. kosher salt
1 ²⁄₃ cups sugar
1 cup cider vinegar
1 ¹⁄₂ tsp. brown mustard seeds
¹⁄₂ tsp. celery seed
¹⁄₂ tsp. ground turmeric

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Instructions

Step 1

Combine cucumbers, onion, garlic, and peppers in a large bowl and sprinkle with salt; add 2 cups cracked ice, and toss together. Let sit for 3 hours. Transfer vegetables to a colander, and rinse lightly with cold water. Divide vegetables between two 1-qt. glass jars with resealable lids and set aside.

Step 2

Bring sugar, vinegar, mustard and celery seeds, and turmeric to a boil in a 1-qt. saucepan; pour mixture evenly between jars and seal jars with lids. Let cool to room temperature and then store in refrigerator for up to 2 weeks.