Bread and Butter Pickles

Have you ever been at the Farmer's Market and just been inspired to try something new?  I found Kirby Cucumbers and knew that my pickle lovin' peeps were going to love my newest creations.  Other than traditional corned beef and cabbage I didn't have much experience "pickling" things; after a little research and a few modifications I was well on my way to Bread and Butter Pickles.

BRINE:
6 cups of water
1 cup distilled white vinegar
1 cup apple cider vinegar
2 cups white sugar
2/3 cup pickling spices
4 teaspoons turmeric
1 Tablespoon Kosher Salt
1 Tablespoon of freshly ground Black Pepper

Add all ingredients to a large stock pot and bring to a heavy boil for 10 to 12 minutes

While the brine is busy doing its thing you can prepare the veggies.

12 to 15 Kirby Cucumbers (scrub well to remove any dirt)
1/4 large vidalia onion
8 to 10 sprigs of fresh dill weed

Slice cucumbers into 1/8" rounds

Thinly slice the onion into strips

Next you will want to wash your dill weed, there is no need to chop or dice it.

Next you will begin to layer your fresh ingredients in a large container (I am not truly pickling these because they will be in the refrigerator and eaten within a few days).

Once you have layered everything then you are ready to add the hot brine, do this step very carefully because of the heat of the liquid and the turmeric likes to stain everything it touches.

The pickles can be eaten within a few hours, but they are much better if they are able to sit for a day or two to allow the flavor to become fully enhanced.  Watch out boring lunchtime sandwich, the pickles are coming to kick it up!