Turmeric Bread and Butter Pickles
Old fashioned bread and butter pickles with the addition of aromatic turmeric brings a touch of global flavor to this classic favorite.
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Turmeric Bread and Butter Pickles
Old fashioned bread and butter pickles with the addition of aromatic turmeric brings a touch of global flavor to this classic favorite.
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| Servings |
| 6-7pint jars |
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Ingredients
- 6pounds pickling cucumbers4-5-inches long
- 2pounds yellow onionsthinly sliced and halved
- 1/2cup Pickling salt
- 4 cups ice
- 4 1/2cups apple cider vinegar
- 3cups granulated sugar
- 2teaspoons ground turmeric
- 2teaspoons whole celery seed
- 2tablespoons whole yellow mustard seeds
Instructions
- Wash and cut cucumbers into 1/4-inch slices. In a large bowl, toss the cucumbers and sliced onions with salt. Cover vegetables with ice cubes and let stand at room temperature for 2 hours.
- While the cucumbers are cooling, boil 7 to 8 pint jars in a water bath caner or large pot filled with water over high-heat. Remove the jars from the water and let cool.
- In a separate large pot, add the apple cider vinegar, sugar, turmeric, celery seed, and mustard seed and bring to a boil over high-heat.
- While the liquid is cooking, prepare your lid and bands by placing them into a small saucepan covered with water and bring them to a simmer. Turn off heat and rest lids in water until ready to use.
- Drain the water from the cucumbers and onions and transfer the vegetables to liquid in the pot. Return the liquid to a boil. Using a slotted spoon, transfer the vegetables to a pint jars, leaving 1/2-inch headspace. Fill each jar with the liquid, making sure to include plenty of mustard seeds in each jar.
- Remove the lid and band from the water adding to each filled jar. Close the band finger-tight only, and transfer jars to the water bath. Process jars for 10 minutes.
- Remove the jars from the water and let rest for a few hours before moving to a cool dry place. Store for at least 1 month before consuming. Always refrigerate the jar after opening.
Recipe Notes
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com