WHY THIS RECIPE WORKS: These bread-and-butter pickles feature a lively balance of sweet and sour flavors, just as they should. Using pickling cucumbers (we prefer Kirbys) and salting them beforehand ensures a crisp texture. Most recipes for these types of pickles call for combining cucumbers and onions in a syrupy spiced brine; we cut back on the sugar and added red bell pepper for its fresh flavor and color. Heating the jars with hot water and then draining them before adding the hot brine ensures that the jars won’t crack from the abrupt temperature change. These pickles can be refrigerated for up to three months; their flavor will continue to mature over time. You can easily double this recipe; just be sure to use a larger pot when making the brine.
MAKES: four 1-pint jars
TOTAL TIME: 45 minutes (plus 1 day chilling time)
INGREDIENTS:
- 2 pounds pickling cucumbers, trimmed and sliced
- ¼ inch thick crosswise 1 onion, quartered and sliced thin
- 1 red bell pepper, stemmed, seeded, and cut into 1½-inch matchsticks
- 2 tablespoons kosher salt
- 3 cups cider vinegar
- 2 cups sugar
- 1 tablespoon yellow mustard seeds
- ¾ teaspoon ground turmeric
- ½ teaspoon celery seeds
- ¼ teaspoon ground cloves
INSTRUCTIONS:
- Toss cucumbers, onion, and bell pepper with salt in large bowl and refrigerate for 3 hours. Drain vegetables in colander (do not rinse), then pat dry with paper towels.
- Bring 1 cup water, vinegar, sugar, mustard seeds, turmeric, celery seeds, and cloves to boil in large saucepan over medium-high heat; remove from heat.
- Fill four 1-pint jars with hot water to warm. Drain jars, then pack tightly with vegetables. Using funnel and ladle, pour hot brine over vegetables to cover, distributing spices evenly. Let jars cool completely, about 30 minutes.
- Cover jars with lids and refrigerate for at least 1 day before serving.
