British Bread and Butter Pickle Chips

© Katherine Stetson

These pickle chips aren’t just sweet and sour – they’re also spicy!

For 5-6 pint jars:

  • 10 cups cucumber, peeled and thinly sliced
  • 4 medium yellow onions, thinly sliced
  • ½ cup sea salt
  • 3 cups cider vinegar
  • 2 cups brown sugar
  • 2 tablespoons yellow mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon garlic chili paste (found in the Asian section of the supermarket)
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric

The cucumbers and onions are most easily sliced with a food processor.  Assemble layers of cucumber, onions and salt in a large bowl.  Fill with water to cover and let sit for 1 hour.  Drain and rinse thoroughly when ready to add to the vinegar mixture.

In a large stockpot, combine vinegar, sugar and spices and simmer for 30 minutes.  Scoop out the mustard seeds (if desired) with a slotted spoon and discard.  Add rinsed cucumbers and onions and boil for 5 minutes.

Pack mixture into sterile pint jars, leaving half-inch head room.  Wipe rims of jars and seal.  Process (covered) in a boiling water bath for 20 minutes.

Copyright © Katherine Stetson, all rights reserved.