Spicy Dill 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.