Friday, July 13, 2012

DIY: Bread and Butter Pickles

Summer.  Picnics.  Pickles.  They go together.
You can easily make your own bread and butter pickles this weekend.  I was inspired by Emily of Cupcakes and Cashmere.  She said they were easy and delicious and she was correct.  

Start with 1 1/2 lbs of pickling cucumbers.  These are smaller than regular salad cucumbers and you can easily find them at Farmers Markets or grocery stores this time of year.  Slice them fairly thin but not paper thin, you wan them to have some crunch.  You can use a waffle cut if you have the tool.  Place the slices in a bowl and mix them with 1 1/2 tablespoons of Kosher salt.  Chill for 1 1/2 hours and then rinse, the slices, drain well and return them to the bowl.  Add 1 cup thinly sliced sweet onion to cucumber slices.

In a saucepan, combine 1 cup granulated sugar, 1 cup white vinegar, 1/2 cup apple cider vinegar, 1/4 cup light brown sugar(packed) 1 1/2 teaspoon mustard seed, 1/2 teaspoon celery seed, and 1/8 teaspoon ground turmeric. Heat until sugar dissolves and then pour over cucumber and onion slices.    

Let stand at room temperature 1 hour then cover and chill for 24 hours.  Store in an airtight container in the refrigerator for up to 2 weeks. * your pickles may be ready after only 4 hours or so.  Here is the link to the recipe.  

Did I say these pickles are good?  They are not good...they are FANTASTIC!

YOU CAN DO THIS!  This is a great weekend project.  

Have a fantastic weekend filled with summer activities.  I'm having guests on Friday and Saturday and my menus will be filled with Farmers Market finds and grilled goodies.  

See you on Monday!

1 comment:

  1. I made these pickles for the first time the DAY that you posted this recipe. Everyone is crazy for them, so I've since made a few batches. I like to put them out with other yummy app-type munchies when we have company for dinner.


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