The Recipe

Sweet-and-Spicy Bread-and-Butter Pickles

Name: Sweet-and-Spicy Bread-and-Butter Pickles
Yield: yield:Makes about 6 cups
Ingredients: 2 pounds Kirby cucumbers or summer squashes, cut into 1/8-inch-thick rounds (about 6 1/2 cups); 1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup); 2 heaping tablespoons coarse salt; 2 cups ice cubes; 3 cups cider vinegar or distilled white vinegar; 2 1/4 cups sugar; 1 teaspoon whole mustard seeds; 3/4 teaspoon celery seed; 3/4 teaspoon whole black peppercorns; 1/4 teaspoon turmeric; 1/4 teaspoon crushed red-pepper flakes or 3 dried hot chiles

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

Sweet-and-Spicy Bread-and-Butter Pickles

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Ingredients

DESCRIPTION

To sterilize canning jars, submerge them in boiling water for at least 10 minutes and until they are ready to be filled. Use new lids, and sterilize them according to manufacturer's instructions. For complete instructions, refer to the U.S. Department of

INGREDIENTS

2 pounds Kirby cucumbers or summer squashes, cut into 1/8-inch-thick rounds (about 6 1/2 cups)
1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
2 heaping tablespoons coarse salt
2 cups ice cubes
3 cups cider vinegar or distilled white vinegar
2 1/4 cups sugar
1 teaspoon whole mustard seeds
3/4 teaspoon celery seed
3/4 teaspoon whole black peppercorns
1/4 teaspoon turmeric
1/4 teaspoon crushed red-pepper flakes or 3 dried hot chiles

DIRECTIONS

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NUTRITION