Bread and Butter Pickles

Bread and Butter Pickles
Recipe type: Sides/Apps
For the Pickling Spice:
  • 2 tsp whole yellow mustard seed
  • ½ tsp ground nutmeg
  • ½ tsp ground coriander seed
  • 1 tsp turmeric
  • ¼ tsp ground cloves
  • 2 bay leaves, coarsely crushed
For the Pickles:
  • 1.25 kg/2.5 lb pickling cucumbers, thickly sliced (about ½ cm or ¼" thick)
  • 3 Tbsp kosher salt
  • 500g/1 lb sweet onion, peeled and thinly sliced
  • Crushed ice
  • 1-1/2 cups pickling vinegar (it has a slightly higher acetic acid percentage than other vinegars so it has a sharper flavour)
  • 1-3/4 cups granulated sugar
For the Pickling Spice:
  1. Combine all of the spice ingredients in a medium bowl and set aside.
For the Pickles:
  1. Place the cucumber and onion slices in a large bowl. Sprinkle with half of the salt, stir together with your fingers to thoroughly combine. Add the remaining salt and stir to combine again. Cover completely with crushed ice. Set aside for 1-1/2 hours. Drain the moisture that wept off. Dredge the cucumbers and onions in a sink of cold water to rinse as much of the salt away as possible. Repeat the dredge with fresh water. Drain and set aside.
  2. Add the vinegar and sugar to a large pot. Bring to a boil over medium high heat, stirring to dissolve the sugar. Once the sugar has dissolved completely, stir in the Pickling Spice. Place the well-drained cucumber and onion slices into the vinegar mixture and bring to a boil. Keep hot and transfer the pickled onions and cucumbers into sterile jars. Top with a few tablespoons of the vinegar mixture. Seal with sealer lids and process in boiling water for 10 minutes to make it shelf stable.