Bread-and-Butter Pickles
Makes 2 one-quart jars.
2 pounds pickling cucumbers (about 16), sliced into 1/2-inch rounds
2 tablespoons kosher salt
2 cups cider vinegar (5-percent acidity)
1 cup dark brown sugar
3/4 cup sugar
2 teaspoons dill seed
2 teaspoons black peppercorns
2 teaspoons mustard seed
1/2 teaspoon ground cloves
1/2 teaspoon allspice berries
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Make the pickles: Toss the cucumbers and salt together in a colander and let drain for 90 minutes. Rinse cucumbers thoroughly in cold water, drain, transfer to 2 clean one-quart jars, and set aside. Combine remaining ingredients with 3/4 cup water in a large saucepan over medium-high heat. Heat until sugar dissolves and mixture just comes to a boil–about 10 minutes. Pour hot liquid over the cucumbers until completely covered. Allow the mixture to cool to room temperature, cover, and refrigerate for up to 2 months.
