Icebox Bread & Butter Pickles
Icebox Bread & Butter Pickles
Icebox Bread & Butter Pickles
Icebox Bread & Butter Pickles

Icebox Bread & Butter Pickles

David Venable

Inspired by Pickle Fest in Winchester, NH, my easy-to-make pickles round out your picnic spread. Plus, they can be stored in the fridge for up to 2 months!

Ingredients

  • 3 lbs Kirby cucumbers, stems trimmed and sliced into 1/4" rounds
  • 4 cups onions, cut into 1/4" slices
  • 5 cups apple cider vinegar
  • 4-1/2 cups sugar
  • 6 garlic cloves, peeled
  • 2 Tbsp pickling spice
  • 1 tsp turmeric
  • 2 tsp salt

Directions

Place the cucumbers and onions in a large resealable container.
Add the vinegar, sugar, garlic, pickling spice, turmeric, and salt into a large sauce pot. Bring it up to a boil in order to dissolve the sugar.
Once dissolved, remove the sauce pot from the heat and pour liquid over the cucumbers and onions. Let stand until it reaches room temperature.
Cover and refrigerate overnight.

Cook's Notes

To give your pickles a spicy kick, add a sliced jalapeño with the cucumbers & onions.

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