Friday, April 26, 2013

Make Your Own Bread and Butter Pickles


My absolute favorite pickle is the Bread and Butter pickle.  Imagine my surprise when I stumbled upon this fantastic recipe to make my Brown Eyed Baker.  I ran right out and bought a fancy, shmancy vegetable slicer at Bed, Bath and Beyond to cut cucs to pickle!  This is seriously easy.

5 medium sized cucumbers (I looked for pickling cucumbers and turned up with nothing.  I settled for the smallest ones that I could find.)
Kosher salt, to sprinkle
1 cup sweet onion, thinly sliced
2 cups white vinegar
1 cup cider vinegar
2 cups sugar
1/2 cup light brown sugar
3 tsp mustard seeds
1 tsp celery seeds
1/4 tsp turmeric

To Prepare
1.  Cut cucumbers approximately 1/4 inch thick with fancy vegetable slicer (or a regular paring knife...haha)

2.  Layer in a bowl sprinkled with kosher salt, cover and set in the frig for an hour or two.

3.  Remove cucumbers from the bowl and rinse in a colander, return to emptied bowl, toss with onion and set aside.

4.  In a medium saucepan, add vinegars, sugars and spices over medium heat and stir until sugars are dissolved.

5.  Pour mixture over cucumbers and onions and let set for about an hour at room temperature.

6.  Transfer all ingredients to an air tight container and set in the frig overnight.

Enjoy the sweet goodness!  (They will keep in the frig for 2 weeks.)  I can't believe that I made them myself!  I'm not sure how necessary the onions are for the flavor.  I may try to had them without to see, it's not like I will eat them.  =)   I'm sure I can can them as well to keep them longer if I want to make a big batch like cucumber harvesting time this summer???  Can't wait!

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