We love growing Persian cucumbers, usually enjoying them as a cold and crunchy snack or sliced in a tabbouleh salad. I came across a recipe for bread and butter pickles that used Persian cucumbers and I thought I would try and make my own. I had a half a dozen jars in no time at all!
Bread & Butter Pickles
ingredients
- 2-1/2 pounds crisp Persian cucumbers
- 1/2 medium onion, thinly sliced
- 1/4 cup coarse Kosher salt
- 2 cups white vinegar
- 1/2 cup water
- 1 cup sugar
- 2 tablespoons mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
Salt the cucumbers and the onion slices and then place them in a large colander in the sink for several hours. The salt will cause the release of a large amount of excess water, which would prevent the pickles from being crisp.
Rinse the vegetables well, and then place them in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels, and allow to dry overnight.
Combine the remaining ingredients to make a brine (vinegar, water, sugar, mustard seeds, celery seeds and turmeric), place in a saucepan, and heat to a boil.
Meanwhile, fill clean and sterilized jars with the cucumber and onion slices, to within 1/2 inch of the top of the jars. Pour the brine over the cucumbers and onions, gently releasing any air holes in the jar with the handle of a spoon or a wooden skewer.
Adjust lids and rings and process in boiling water bath, about 10 minutes. Allow the jars to rest, undisturbed, until completely cooled. The pickles are best when served chilled.