Bread-and-Butter Pickles

These are best made with fresh, locally grown pickle-style cucumbers with fine seeds

  • 6 large pickle cucumbers, unwaxed, unpeeled*, scrubbed and thinly sliced
    *(if the cucumber skin is bitter, peel them)
  • 1 onion, thinly sliced
  • 2 jalapeños, thinly sliced (optional)
  • 4 large dill sprigs
  • 2 tablespoons coriander seeds
  • 2 tablespoons mustard seeds
  • 2 teaspoons celery seeds
  • 2 teaspoons cumin seeds
  • 2 cups distilled white vinegar
  • 1 ½ cups sugar
  • 1 tablespoon kosher salt
  • Heatproof canning glass jars

Heat vinegar, sugar, salt, coriander seeds, mustard seeds, and celery seeds and cumin seeds in a medium saucepan, stirring to dissolve sugar and salt. Add cucumber, onion, jalapeños (if using) and dill sprigs to the pan and stir gently for 3 to 4 minutes. Turn the heat down – DO NOT let mixture boil or cucumbers will lose their crispness. Carefully ladle everything into the jars, filling all the way to the top. Cool before sealing. Seal the jars and chill at least 12 hours before eating. These will keep for several months stored in the fridge.