If there's one recipe that screams summer, it might be the one for these bread-and-butter pickles. We developed this recipe for COOKING LIGHT years ago and we've been tweaking it and playing with it every year since. Here's this year's version.
These pickles are way better than those corn-syrupy, sticky, gummy-soft ones from the supermarket. First off, these are a true sweet-and-sour mix. And the cukes have a little bite, even after they've sat a while. They're irresistible on burgers, hot dogs, brats, and more. We even like them on hummus with crackers! And you haven't lived until you've tried them in a grilled cheese sandwich.
Best of all, there's no canning needed. Look, there's no reason to steam up the kitchen this summer. Get yourself a big, 1-gallon crock and get cooking.
Makes about 3 1/2 quarts
- 4 pounds pickling cucumbers, cut into 1/4-inch thick rounds
- 3 tablespoons kosher salt
- 1 sweet white onion, such as a Vidalia onion, sliced into paper-thin rings
- 2 cups distilled white vinegar
- 2 cups granulated white sugar
- 1 cup apple cider vinegar
- 1/2 cup packed light brown sugar
- 2 teaspoons brown mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground dried turmeric
- 8 whole cloves
1. Put the cucumbers and salt in a large bowl and mix them up until the cukes are well coated. Set aside at room temperature for 30 minutes, until they begin to release some water and soften a bit.
2. Fill their bowl with water and drain it out at least three times to rinse the cucumbers. Pour them into a large colander in the sink and drain well. Pack the cukes plus the onion into a 1-gallon nonreactive jar or crock (glass, stainless-steel, or acid-safe pottery).
3. Slosh all the remaining ingredients into a large saucepan. Pull it up to a full simmer over medium-high heat, stirring just until the sugar dissolves. Pour the hot mix right over the vegetables, then cool to room temperature. Cover and refrigerate for at least 48 hours before digging in. Tightly covered, they'll keep in the fridge about 2 weeks.