Bread and Butter Pickles

Introduction: Bread and butter pickles offer a perfect balance of sweet and tangy flavors, making them a delightful addition to any meal. This recipe captures the essence of old-fashioned pickling with a simple, yet flavorful approach. Starting with the freshest cucumbers ensures a crispy, satisfying crunch that enhances burgers, sandwiches, or can be enjoyed right out of the jar.

Prep Time: 20 minutes
Cook Time: 30 minutes
Salting and Chilling Cucumbers: 4 hours
Total Time: 4 hours, 50 minutes
Course: Side Dish
Cuisine: American
Servings: 24
Yield: 3 to 5 pints

Equipment Needed:

• Pickle crock or large glass canning jars
• Canning pot with rack

Ingredients:

• 2 1/2 pounds fresh pickling cucumbers
• 1/4 cup pickling salt (or Kosher salt as a substitute)
• 1 pound white or yellow onions, thinly sliced
• 1 1/4 cups white distilled vinegar (5% acidity)
• 1 cup apple cider vinegar (5% acidity)
• 2 1/4 cups sugar
• Pickling Spices:
  • 1 tablespoon mustard seeds
  • 1 teaspoon crushed red pepper flakes
  • 3/4 teaspoon celery seeds
  • 1 inch cinnamon stick
  • 6 allspice berries plus a pinch of ground allspice
  • 6 whole cloves plus a pinch of ground cloves
  • 1/2 teaspoon ground turmeric

Instructions:

1. Prepare the Cucumbers:

• Rinse the cucumbers thoroughly, scrubbing any dirt from the skin. Slice off 1/8 inch from the ends and discard. Slice the cucumbers into 1/4-inch thick rounds and place them in a large bowl.

2. Salt, Chill, and Drain:

• Combine the cucumber slices with sliced onions and pickling salt. Mix well to ensure even distribution of salt. Cover with a clean tea towel, then top with a layer of ice. Refrigerate for 4 hours.
• After chilling, discard the ice. Thoroughly rinse and drain the cucumber and onion slices. Repeat the rinsing and draining process.

3. Prepare the Jars:

• If storing pickles outside the refrigerator, place clean jars on a rack in a canning pot, cover with warm water, and heat until water simmers. Keep jars hot until ready to use.
• Wash lids in hot, soapy water.

4. Make the Pickling Syrup:

• In a large pot, combine both vinegars, sugar, and all pickling spices. Bring to a boil, ensuring the sugar dissolves completely.
• Add the drained cucumbers and onions to the boiling syrup. Return to a boil.

5. Pack the Jars:

• Using a slotted spoon, pack cucumbers and onions into hot jars, leaving 1 inch of headspace. Pour hot vinegar-sugar syrup over the contents up to 1/2 inch from the rim.
• Wipe jar rims with a clean paper towel, place lids on jars, and secure with bands.

6. Process in a Water Bath (Optional):

• Place filled jars back into the boiling water bath, ensuring water covers jars by at least 1 inch.
• Boil for 15 minutes (adjust time for altitude if necessary).
• Remove jars and let cool to room temperature. Check seals; improperly sealed jars should be refrigerated and used within 3 months.

7. Storage:

• Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 months.
• If the water bath step is skipped, store jars in the refrigerator immediately and use them within 3 months.

Tip: Bread and butter pickles enhance in flavor over time. For best results, let them sit for at least a week before enjoying to allow the flavors to fully develop.

Introduction: Ignite your taste buds with these Spicy Dill Pickles, loaded with a fiery blend of Thai red peppers, garlic, and a robust homemade pickling spice. Perfect for those who enjoy a spicy twist on the classic dill pickle flavor, these pickles are guaranteed to add a zesty kick to any meal.

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Course: Snack
Cuisine: American
Servings: 5-6 quart jars

Equipment Needed:

• Large stockpot
• Canning jars and lids
• Canner for water bath (optional)

Ingredients:

For the Homemade Pickling Spice:

• 2 tablespoons black peppercorns
• 2 tablespoons mustard seeds
• 2 tablespoons coriander seeds
• 2 tablespoons dill seed
• 1 tablespoon allspice berries
• 1 teaspoon crushed red pepper flakes
• 10-12 bay leaves, crumbled

For the Spicy Garlic Dill Pickles:

• 10-12 pounds pickling cucumbers, scrubbed clean and kept whole or sliced
• 2 cups apple cider vinegar
• 2 cups white vinegar
• 4 cups water
• 5 tablespoons pickling salt
• 2-3 tablespoons homemade pickling spice per jar
• 2-3 fronds and stalks of dried dill weed per jar
• 10-18 small Thai red peppers, split down the middle but left intact
• 20-30 whole garlic cloves, peeled and lightly smashed

Instructions:

1. Prepare the Pickling Spice:

• In a small bowl, combine all pickling spice ingredients and mix well.

2. Prepare Jars and Lids:

• Sterilize jars and lids by running them through a dishwasher cycle or simmering them in hot water.

3. Make the Brine:

• In a large stockpot, bring the vinegars, water, and salt to a simmer, ensuring the salt is completely dissolved.

4. Pack the Jars:

• To each jar, add the following: 2-3 tablespoons of the homemade pickling spice, 2-3 dill fronds and stalks, 2-3 Thai red peppers, and 4-5 garlic cloves.
• Pack cucumbers into jars tightly without damaging them, ensuring they are below the neck of the jar.

5. Fill Jars with Brine:

• Pour the hot brine over the cucumbers in each jar, leaving about ½ inch of headspace at the top.
• Wipe the jar rims clean, then apply the sterilized lids and rings.

6. Process the Jars (Optional):

• Place filled jars in a canner and cover with boiling water. Boil for 10 minutes to process.
• Remove jars and let cool on a dishtowel. Check seals once cooled; unsealed jars should be refrigerated.

7. Storage:

• Store sealed jars in a cool, dark place for optimal flavor development. Pickles will be ready to eat in 7-10 days and can be stored for up to a year.
• For refrigerator pickles, skip the water bath and store jars in the refrigerator immediately. Consume within 1-2 months.

Notes:

• Adjusting Spice Levels: The amount of Thai red peppers can be adjusted based on your preference for heat. Fewer peppers will result in milder pickles, while more will increase the spiciness.
• Lacto-Fermentation Insight: While this recipe uses vinegar, traditional Eastern European pickling often relies on lacto-fermentation, a natural process that enhances flavor without vinegar. It’s a fascinating culinary technique worth exploring for its health benefits and unique taste.
• Serving Suggestions: These spicy dill pickles are excellent on sandwiches, as a side to grilled meats, or directly from the jar for a bold snack.

Tip: Allow the pickles to mature for at least a week to fully develop their flavors. The longer they sit, the more pronounced and integrated the spicy and dill flavors become.

Closing Remarks:

Thank you for choosing “My Top Pickles” as your guide into the delightful world of pickling. We hope you find joy in each jar you craft and share. Don’t hesitate to experiment with the recipes and make each batch uniquely yours. Happy pickling!