I have found that pickling is kind of addictive. I made 6 more jars of the stuff yesterday. No, they are not all for me – I will be giving them out to a few lucky folks this holiday season. I am already itching to make more.
I had a request for some bread and butter pickles but that wasn’t covering the dill that I still had and so I made some sweet dill pickles too!
Bread and Butter Pickles
5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
1 1/2 Tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated white sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar (packed)
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
Directions:
1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 hour. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.
2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Add the cucumbers and stir. Place into jars. Seal and boil in hot water to seal.
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| I couldn’t wait to try these delicious babies |
Sweet Dill Pickles
1 small sweet onion , thinly sliced
2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds [or zucchini like me!]
1 large bunch dill, coarsely chopped
1 tablespoon yellow mustard seeds
2 teaspoons whole white peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 tablespoons coarse kosher salt
2 teaspoons celery seeds
