Updated: Jan 8, 2022
Perfect combo of sweet & salty, these pickled cukes give a delicious crunch to burgers & sandwiches
Ingredients
3 pounds kirby cucumbers
1 medium sized vidalia onion (other sweet onion)
1/4 cup of kosher
2 cups of white vinegar
1/2 cup of water
1 1/2 cups of white sugar
1 cup of brown sugar
2 tablespoons of The Spice Apothecary's Bread & Butter Pickle blend
Directions
Thinly slice the cucumbers as well as the vidalia onion; salt and chill the vegetables. Place a layer of the cukes & onions in a colander over a bowl or sink and sprinkle with kosher salt. Add a layer of ice and repeat with the rest of the veggies. Let sit for about 2 hours
Measure out 2 cups of white vinegar, 1/2 cup of water, 1 1/2 cups of white sugar, 1 cup of brown sugar, 2 tablespoons of pickling spice.
Add all of the brine ingredients to a small pot and simmer over medium heat until the sugars have melted
Run water over the cucumbers and onions until they are rinsed well; dry with paper towels
Add the veggies to clean quart sized mason jars; while the pickling brine is still very hot, evenly distribute the liquid between the jars leaving about a 1/2 inch of headspace. Remove any air bubbles by running a butter knife around the inside edges of the jars; screw on lids tightly
Refrigerate at least 3-4 days before consuming