Bread-and-Butter Pickles

Name: Bread-and-Butter Pickles
Yield: Four 1-pint jars
Ingredients: 2 pounds, pickling cucumbers, ends trimmed, sliced 1/4 inch thick; 1 , onion, quartered and sliced thin; 1 , red bell pepper, stemmed, seeded, and cut into 1 1/2‑inch matchsticks; 2 tablespoons canning and pickling, salt; 3 cups, apple cider vinegar; 2 cups, sugar; 1 cup, water; 1 tablespoon, yellow mustard seeds; 3/4 teaspoon, ground turmeric; 1/2 teaspoon, celery seeds; 1/4 teaspoon, ground cloves; 1/2 teaspoon, Ball Pickle Crisp

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Appears in Cook's Illustrated September/October 2021

Vegetables

SERVESFour 1-pint jars

TIME1 hour, plus 3 hours salting and 24 hours chilling

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WHY THIS RECIPE WORKS

We wanted a bread-and-butter pickle with a crisp texture and a balance of sweet and sour—perfect for adding to a char-grilled burger. Most recipes combine cucumbers and onions in a spiced, syrupy brine; we cut back on the sugar and added re...

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