Crosscut (Bread And Butter)(Usda Bulletin)
Crisp, tangy cucumber and onion pickles with a hint of turmeric and mustard seed, perfect as a flavorful condiment for sandwiches, salads, or as a snack relish.
Ingredients
Instructions
- Wash cucumbers and drain.
- Slice unpeeled cucumbers into 1/8 to 1/4-inch slices and discard ends.
- Add sliced cucumbers to onions and garlic.
- Add salt and mix well.
- Cover with crushed ice and let stand for 3 hours.
- Drain well and remove the garlic.
- Combine sugar, spices, and vinegar and heat just to boiling.
- Add drained cucumbers and onion slices and heat for 5 minutes.
- Pack hot pickles loosely into clean, hot pint jars to 1/2 inch from the top.
- Adjust lids.
- Process in boiling water for 5 minutes or 5 to 10 minutes as recommended.
- Remove jars and complete seals if necessary.
- Set jars upright to cool.
Tips & Substitutions
For added flavor, consider using fresh dill or red pepper flakes in the brine. If you prefer a sweeter pickle, increase the sugar slightly. Make sure your jars are sterilized before packing to ensure the longevity of your pickles. You can substitute the garlic with onion powder if you want a milder taste. Remember to adjust the processing time based on your altitude.
Serving Suggestions
These pickles make a delightful addition to any charcuterie board and pair beautifully with bologna sandwiches. Serve alongside grilled meats or on burgers for a tangy crunch. They also complement dishes like Amish Slaw or can be enjoyed as a refreshing snack on their own. Consider serving with Belle Isle Ice Tea for a perfect summer meal.
Storage & Reheating
Once cooled, store the jars in a cool, dark place. They can last for up to a year if properly sealed. Once opened, keep the jar in the refrigerator and consume within a few weeks. For best flavor, let the pickles sit for at least a week before enjoying them to allow the flavors to meld.
Nutrition & Diet Analysis (per serving)
Each serving of Crosscut (Bread And Butter)(Usda Bulletin) contains roughly 1596 calories, with 33g protein, 195g carbohydrates, and 75g fat. It is an excellent source of vitamin C (213% of the Daily Value), iron (193% of the Daily Value), and dietary fiber (138% of the Daily Value). Note that it is relatively high in sodium, at 1010mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Yes, you can experiment with other vegetables such as carrots, bell peppers, or even zucchini. Just ensure that the vegetables have similar water content and slicing thickness to cucumbers for consistent pickling results.
How long do these pickles need to sit before they are ready to eat?
For the best flavor, let the pickles sit for at least a week after processing. This resting time allows the spices to fully infuse and the flavors to develop, making them tastier when served.
What should I do if my pickles are too salty?
If your pickles turn out too salty, you can soak them in cold water for a couple of hours before storing. This will help draw out some of the excess salt. Rinse and then re-pack them into the jars with fresh brine for a better balance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).