Saturday, July 13, 2013

Bread and Butter Pickles

I made Bread and Butter Pickles for the first time ever. It's been a long time since I first dreamed of making my own pickles like this, I think ever since I tasted my bestie Jane's mom's bread and butter pickles back in high school. Okay, so I have been thinking about it for a really, really long time...
I happened to spot a recipe for them on Pinterest last week, AND I had a bunch of cucumbers on hand, thanks to SLO Veg. I only needed three cucumbers, for gosh sakes. For some reason I always thought I would need a whole lug of pickles before I canned them. Geesh! What a dope. I was even going to try and grow my own cucumbers for pickle-making. Now I have SLO Veg and my cucumbers are grown by certified-professional organic farmers who know just how to grow them. I just made six little jars of pickles from three cucumbers and it was so darn easy! 

Here is another link on Eating Well:

Thinly slice three cucumbers and one onion. Mix the cucumbers and onion with about 4 Tbs salt in a bowl and then cover with ice cubes. Place in refrigerator for at least three hours or overnight. Rinse the cucumbers well and drain in a colander. Gather ingredients for the pickling liquid; 1 1/4 cups sugar, 1 tbs yellow mustard seeds, 3/4 tsp celery seeds, 3/4 tsp ground turmeric, 1 1/2 cups each white vinegar and water. (I used a pickling spice mix and add turmeric). Mix all together in a large pot and bring to the boil. Add the drained cucumbers and slowly heat for 5 minutes. Place into warm, sterilized jars and seal. Process in a boiling water bath canner for 10 minutes.
Lee tasted one this morning, and he decided he would need to take the whole jar with him to work. Okay, down to five jars...

So first I sliced all the cucumbers into thin slices. A mandolin would be great for this if I had one, but I don' think Christmas gift! Or maybe birthday, because that is sooner. I saw a real nice Kitchen Aide mandolin at Costco yesterday (hint, hint).

Anyway, all I did was salt the cucumbers and onions and put them into the frig overnight. The next day I made the brine, which was just sugar, vinegar, water and pickling spices. The recipe called for all these types of seeds, but since I had a pickling spice mixture on hand, I just used that and added the tumeric per the recipe. I heated that up, stirred in the rinsed and drained cucumber slices, and a pickle was born! I spooned them into my sterilized jelly jars, filled up the space with the pickling juice and put them into a boiling water bath for 10 minutes. That's it! So easy. I can't believe I have waited over 35 years to try this.I think I will go make a pickle sandwich now...

No comments:

Post a Comment