Canning Zippy Bread & Butter Pickles

Bread & Butter Pickles

When I was thinking of what the heck to do with all of these cucumbers I Googled Crispy Pickles and this recipe is one of many that caught my eye.   Mostly because I have made a lot of pickles and never before seen a Bread & Butter Pickle recipe calling for a couple of jalapenos and grated fresh ginger, not to mention brown sugar.  This version calls for all three.  I was too curious not to try these so here they are.  They are finished, cooling on my counter, and looking fine.  As with all pickles they need to sit awhile before opening so I leave you with me, in suspense as to the flavor.  The recipe was found on Epicourious and I did do a little adaptation.

Ingredients for ZIPPY Bread & Butter Pickles :

2 1/2 pound cucumbers sliced about 1/4" thick  (mine were closer to 1/8") about 8 cups
2 large thinly sliced red onions, about 2 cups
1/3 C. pickling salt
2 C. apple cider vinegar
1 C. water
1 1/ 4 C. packed light brown sugar
1 T. grated peeled fresh ginger
1 T. turmeric
1 T. yellow mustard seeds
1 1/2 t. whole coriander seeds
1 t. celery seeds
2 fresh jalapenos or Fresno chilies pricked with a toothpick

Sterilize the jars and lids.

Toss together the cucumbers, onions, and salt in a large bowl.  Add 3-4 cups ice and set aside for 2-3 hours.   Drain; rinse well and drain again.

Combine the vinegar and the remaining ingredients with 1 cup of water in a large Pot and bring to a boil.  Stir to dissolve the sugar then add the cucumber mixture and return to a boil.

Ladle the hot vegetables and brine into clean sterile jars.  Press the vegetables to submerge  below the vinegar leaving 1/2" head space.  Wipe the rims.  Place the lids and bands onto the jars and process in boiling water bath 10 minutes.  (Water should cover the lids by at least 1" and start the time after the water comes to a full boil.)  Remove the jars to a clean kitchen towel and leave undisturbed to seal.

Yield about 2 quarts.