Saturday, August 28, 2010
Bread and Butter Pickles
Also, an added incentive arose! Earlier in the summer when I was telling my mom about my journey to make my own pickle and asking her if she had seen them in any stores I cleverly got her to promise to try one if I made them. She is on a crazy restrictive diet (crazy but highly highly effective) and so she has not been allowed to try anything I've made since the inception of this blog. Two months ago though, I garnered the promise and I made her eat one of my pickles darn it! She liked it but I wouldn't take that too seriously because she hasn't eaten anything really awesome for a while now. The rest of my family who have eaten real food recently though (myself included) also thought these were pretty tasty.
on the right: ridiculous!
So I suppose I should have been more selective with my pickle choices because in total there were about 5 slices that were the perfect size for pickles and the rest were just egregiously large. I had to buy equally egregiously large crackers to accommodate them.
I found the original recipe on Smitten Kitchen. It was pretty exciting to begin with so I only changed a few minor things (mostly to adapt for ingredients I didn't have on hand).
1 pound pickling cucumbers sliced 1/4 inch thick
1/2 large sweet onion thinly sliced
1/4 cup salt
1/2 cup sugar
1/2 cup distilled white vinegar
1/4 tsp ground turmeric
1/4 tsp celery seed
1 Tbsp coriander seeds
1 tsp ground mustard
1. In a medium bowl toss the onions, salt and cucumbers together then put enough ice on top to cover. Let this stand at room temperature for two hours then drain and rinse off the salt.
2. In a pot bring the vinegar, sugar and spices to a boil. Add the drained cucumbers and onions, stir to coat, then bring back almost to a boil. Remove from heat and allow to cool. Transfer to airtight container and store in the fridge for up to 3 weeks.
Feel free to start eating after they have been cooled in the fridge for a few hours.