Friday, September 9, 2011
Bread and Butter Refrigerator Pickles
In all of my trips to the Carbondale Farmer's Market I've been intrigued by the tiny baby cucumbers. I finally went ahead and bought a couple of them last weekend for my first foray into pickling. I wanted to stick with refrigerator pickles, because I still haven't found my metal strainer for the hot water bath canning. Whoops.
I was about to start cutting up the cucumbers when my mother requested Bread and Butter pickles instead of Dill. So to please my mother I made a trip to the grocery store for a few other spices.
Bread and Butter Pickles
from Brown Eyed Baker
Yield: About 4 cups of pickles
5½ cups (about 1½ pounds) thinly sliced pickling cucumbers*
1½ tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated sugar
1 cup white vinegar
½ cup apple cider vinegar
¼ cup light brown sugar
1½ teaspoons mustard seeds
½ teaspoon celery seeds
1/8 teaspoon ground turmeric
1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
2. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.
* I had significantly less cucumbers than this. Rather than attempting to adjust the rest of the liquid ratio, I just made the full liquid mixture and ended up with more liquid than pickles. Still tasted awesome.