As far as pickle recipes go, this is really easy. The secret to a crunchy pickle is the salt brine, or letting the cucumber's excess moisture drain out by using salt. This recipe ratio comes from the TasteofSouthern.com blog. I omitted the onion, of course. Also, my pickle slices are thicker because I don't like wafer thin, transparent pickles. It's a blue ribbon recipe so by default it should turn out great. :)
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| TheFoodening Blog - Bread & Butter Pickles |
3 lbs pickling cucumbers, ends trimmed
1/4 c kosher or sea salt
2 c white vinegar
2 c sugar
1/2 c water
1 tbsp mustard seeds
2 tsp celery seeds
2 tsp pickling spice mix
1 tsp turmeric powder
Directions
1. Slice cucumbers and place in a large bowl and toss with salt. Let stand for 1-2 hours or overnight in the refrigerator (I did the latter for this batch).
2. Rinse the cucumbers and let drain in a colander until ready to use. Place as many as will fit into half-pint or pint jars.
3. In a large saucepan, combine vinegar, water, sugar, mustard seeds, celery seeds, and turmeric. Heat to a boil.
4. Pour vinegar mixture over cucumbers in jars.
If canning, process in a boiling water bath for 20 minutes.
If using as refrigerator pickles, cover with sterilized lids and bands. Let this cure in the fridge for several days before using.
