Brown Sugar Bread & Butter Pickles
PREP THE CUCUMBERS:
2-3 thinly sliced cucumbers or enough fill a quart jar
(pickling cucumbers if you can find them, but any cucumber will do)
1 c. Onion sliced thin
2 tablespoons kosher or other course salt
Sprinkle salt over sliced cucumbers and onions, cover and let them sweat for an hour or three. After their spa treatment, rinse cucumbers in a colander under cool water.
If you want to skip this step you can. Your cucumbers may not be as crisp or as flavorful, but will still be delicious, so if you don't have time for the salt soak, just add a tablespoon of salt to your pickling brine.
------------------ADD TO A SAUCEPAN:
¾ c. White Vinegar
¾ c. Apple Cider
Vinegar
½ c. Light Brown Sugar
½ c. Sugar
1½ teaspoon Mustard Seeds
½ teaspoon Celery Seeds
¼ teaspoon ground
turmeric
DIRECTIONS:
Heat until sugar is dissolved, simmer, but don't boil. While your brine is warming, pack a quart size canning jar or any other glass container with your cucumbers and onions, stacking them to maximize space. Pour your hot brine over the top.
Cool on the counter for a couple of hours and then close up and put in the fridge. These will last for months in the refrigerator, but ours usually survive about a week. I do keep two jars going all the time. One is for eating and the other is for soaking. By the time the pickles in the back of the fridge are ready, the jar at the front is empty and ready to be refilled with fresh cucumbers, which I just add to the brine as they come in from the garden.
What are your unusual pantry staples?
No comments:
Post a Comment