Bread and Butter Pickles Take Two

We had a great time eating the bread and butter pickles over the last two weeks.  So much so that they were gone in a matter of days.  When I found pickling cucumbers at the farm stand again, I couldn't resist their siren song.

However, this time I wanted to try something new.  The turmeric left stains on our counters and the refrigerated pickles at the grocery store aren't day-glo yellow.  So, here is our second attempt with a few adjustments.

5 pounds of cucumbers

2 large white onions

1 cup of kosher salt

Pickling liquid:

3 3/4 cups of white vinegar

3 cups apple cider vinegar

6 3/4 cups sugar

3TBSP mustard seeds

2 1/4 tsp celery seeds

3 cinnamon sticks

2 tsp whole allspice berries

2 tsp cloves

Slice the cucumbers and onions to desired thickness.

Coat liberally with salt (you're going to rinse this - don't panic).

Cover with a tea towel, then a layer of ice, before refrigerating overnight (at least 6 hours).

Rinse WELL with cold water.  Think you're done?  Rinse again with fresh water.  

Pack the cucumbers and onions into jars and set aside.

Place all pickling liquid ingredients in a heavy bottomed non-reactive saucepan (think stainless steel).

Bring to a simmer and stir until sugar is dissolved.  

Carefully ladle the hot pickling liquid over your cucumbers.  

(A canning funnel is worth the $3 investment, trust me)

Place the lids on and stick in the fridge for 3-4 days.

Yum! (And no yellow fingers!)

*note: the other jars are giardiniera / giardinera