Bread and Butter Pickles

Comments

Vegetables just at their peak of ripeness are best for canning.

INGREDIENTS
2 pounds pickling cucumbers (about 16), sliced into 1/2-inch rounds
2 tablespoons kosher salt
2 cups cider vinegar (5% acidity)
1 cup dark brown sugar
3/4 cup sugar
2 teaspoons dill seed
2 teaspoons black peppercorns
2 teaspoons mustard seed
1/2 teaspoon ground clove
1/2 teaspoon allspice berries

PREPARATION
Make the pickles: Toss the cucumbers and salt together in a colander and let drain for 90 minutes. Rinse cucumbers thoroughly in cold water, drain, transfer to two clean 1-quart jars, and set aside. Combine remaining ingredients with 3/4 cup water in a large saucepan over medium-high heat. Heat until sugar dissolves and mixture just comes to a boil — about 10 minutes. Pour hot liquid over the cucumbers until completely covered. Allow the mixture to cool to room temperature, cover, and refrigerate for up to 2 months.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 23
Total Fat: g
Saturated Fat: g
Cholesterol: mg
Sodium: 202 mg
Carbohydrates: 6 g
Fiber: g
Protein: g

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