Easy Zesty Bread and Butter Pickles
1/4 cup pickling spice
6 cups pickling cucumbers, sliced and trimmed in 1/4-inch slices
1 onion, peeled and sliced in 1/4-inch slices
3 cups white vinegar
2/3 cup sugar
2 T pickling or canning salt
1 T prepared horseradish
1 T celery seed
1 T Pickle Crisp (found at canning supply stores or online)
2 tsp ground ginger
1 tsp ground turmeric
Tie pickling spice in a square of cheesecloth and set aside.
In a large glass bowl, combine cucumbers and onion.
In a medium saucepan, combine vinegar, sugar, salt, horseradish, celery seeds, Pickle Crisp, ginger, turmeric and spice bag. Bring to a boil over medium-high heat. Reduce heat, cover and gently boil for 5 minutes.
Pour pickling liquid over cucumber mixture. Cover with waxed paper and set aside until cooled to room temperature (about 30 minutes). Discard the spice bag.
Pack cucumbers and onions into jars with 1/2 inch remaining at top. Ladle pickling liquid into jars to cover, leaving 1/2 inch headspace. Apply lids.
Refrigerate at least 24 hours before serving. For best results, allow cucumbers to marinate in the refrigerator for 2 weeks and use withing 3 months.
The zesty flavor in these pickles comes from a scoop of horseradish. These pickles are super easy to make! Note: to keep your pickles nice and crisp use Pickle Crisp, available online or at canning supply stores.
Horseradish Bread and Butter Pickles
Thursday, August 4, 2011 - 3:33pm