If you are a fan of crunchy bread and butter pickles you will love this recipe. If you use a sugar substitute this also becomes a great keto condiment. Makes great gifts for the holidays or special occasions.
Course Side Dish
Cuisine Edwardian, English, Vegetarian, Victorian
Prep Time 15minutes
Cook Time 15minutes
Total Time 31minutes
3lbscrisp cucumberssliced 1/4-inch thick
1/2mediumonionthinly sliced (omit if you aren't a fan)
1/4cupkosher salt or sea salt
2cupsapple cider vinegar
1cupsugaruse sugar substitute for keto
In order to get a crunchy pickle, we need to remove water from the cucumbers. To do this put the cucumbers and onion slices in a colander over a bowl. Toss with the salt and let stand for 1-2 hours.
Next, rinse off the salt, and then place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels and let dry overnight.
The next day, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Heat to a boil.
Fill your sterilized canning jars with the cucumbers and onions, leaving about 1/2-inch space from the top of the jars. Pour the vinegar mixture over the cucumbers and onions to fill the jars. Seal the jars according to the manufacturer's instructions.