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Zesty Bread-and-Butter Pickles
This recipe calls for Morton kosher salt, which differs in shape and coarseness from other brands. If using a different brand of kosher salt, you'll want to weigh out 1 ounce, rather than measure in tablespoons. As turmeric can stain light-colored counters, cabinets, and some cookware, take care when working with this brine.
2 lb. pickling cucumbers, scrubbed and sliced 1/4" thick (about 6 cups)
2 small sweet onions, halved and thinly sliced (about 3 cups)
2 Tbsp. Morton kosher salt
4 cups ice cubes
1 1/4 cups apple cider vinegar
3/4 cup sugar
1/4 cup water
2 tsp. yellow mustard seeds
1 1/2 tsp. ground ginger
1 tsp. ground turmeric
1/4 tsp. red pepper flakes, or more to taste
1 (3/4") piece ginger, peeled and thinly sliced (optional)
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Zesty Bread-and-Butter Pickles

Zesty Bread-and-Butter Pickles

Zesty Bread-and-Butter Pickles
  • Servings:Makes About 3 pints
  • Prep Time:25 minutes
  • Cook Time:15 minutes
1. Combine cucumbers, onions, and kosher salt in a large bowl and toss gently until vegetables are evenly coated. Top with ice, then cover and refrigerate at least 4 and up to 12 hours. Transfer to a colander to drain, then rinse with cold water and drain again; set aside.
2. Combine all remaining ingredients except the fresh ginger (if using) in a large, non-reactive saucepan and bring to a boil over high heat, stirring to dissolve sugar. Add drained cucumbers and onions and cook, stirring constantly, until mixture returns to a boil. Remove from heat.
3. Divide mixture among three clean wide-mouth pint jars, adding enough liquid to submerge cucumbers by at least 1/2". Tuck slices of ginger into jars (if using), then wipe rims clean and top with lids. Let cool to room temperature, then refrigerate for at least three days before using. Pickles will keep up to one month.
Source: Hannaford fresh Magazine, May - June 2020