Meet Katy. Katy is married to Ari. Ari makes pickles. Delicious, sweet (with a hint of spice), buttery, can't-stop-eating-them pickles. Lucky Katy. I asked him to share the recipe with us and he did, thanks Ari! (Also check out Ari's Cucumber Kimichi.)
Dill Bread & Butter Pickles
(Makes approx. five 16oz mason jars)
18 Persian cucumbers (or you can use pickling cucumbers)
2-3 white onions
3 cloves of garlic
1/4 cup course salt
2 1/4 cups cider vinegar
2 cups sugar
1 1/2 T mustard seed
1 1/4 tsp celery seed
1/2 tsp whole cloves
2 tsp turmeric
1. After scrubbing clean, I mandolined the cucumbers, garlic, and onions into a giant bowl.
2. Dump in the course salt into the cucumber concoction and mix thoroughly. Let the contents sit for 1 hour or so before thoroughly rinsing and draining. (Some recipes require longer brining but I've had overly salty homemade pickles and they are no bueno, I've also heard that putting ice on the cucumbers while they brine keep them crispier.)
3. In a separate large pot, heat the cider vinegar and stir in the sugar until it thoroughly dissolves.
4. Into the cider, stir in the mustard seed, celery seed, cloves, and turmeric and break up a few sprigs of fresh dill.
5. Dump in the cucumber concoction, stir, and let it sit in the heat until it starts to boil.
6. Throw some big fresh sprigs of dill into jars and distribute the pot of pickles with sauce into each jar.
10. Eat more.
*I think the "pooping" is optional, I'll check with Ari and get back to you.