I feel like I conquered another challenge this week, to go along with my pulled pork success. Good thing it is the end of the week, or I wouldn’t know what to do with myself now! Ha!
My wife Loves pickles, and can eat them with a variety of dishes. Even though I REALLY do not like pickles, I wanted to make them for her. So about a month ago, I made my first attempt at homemade pickles. The actual pickle making process is easy and straightforward. The waiting time until you can eat them is what stinks. On the first batch, I was so excited for her to try them, the week long waiting period seemed to take forever. Finally that day came, and I basically forced them on her. I think it might have even been before breakfast, but I didn’t want to wait any longer. As soon as she bit in to the first one, my hopes of them being perfect were dashed. I could just tell before she ever said anything they stunk. I was down, but not out!
So, I scour and search the internet looking for the answer. Once I have my mind set on something, there is not much that can change it. I was determined to make a damn good pickle, no matter how long it too. Finally, I stumbled back to a blog I check out every once in a while, White on Rice Couple. They always have pretty interesting recipes, and I noticed they had a bread and butter pickle recipe, utilizing old family pickling techniques. I was intrigued, and this week decided to give it a shot.
I made them on Monday, and decided I couldn’t wait a full 7 days to find out if I had a hit or miss. Friday night we were eating pulled pork sandwiches, and I figured pickles would be a great compliment to the sandwich. So my wife tried them, and Loved them! She kept going back to the jar for more. The ultimate test was, when I asked her if they sold them in the store, would she buy them over her normal favorite pickle brand. She said yes! And trust me, this gal does not pull any punches with my cooking. She is not slow to tell me something stinks when it does, so I trust her honesty in this. You should to!
So, if you like B&B pickles, these are a must try! I cannot confirm that this recipe is for true canning, which in my mind means processing the cans until sealed, and let them sit in your pantry for a year. I know nothing about canning, other than certain recipes are good for that, and others are not. I will keep these cold in the fridge, for up to a couple of months or so, but I know they wont make it that long anyway!
The next time I make these, I will take more pictures of the process.
Bread and Butter Pickles
Ingredients3 pounds crisp cucumbers, slices ¼ inch thick ½ onion, sliced thinly ¼ cup kosher or sea salt 2 cups white vinegar ½ cup water 1 ½ cups sugar 2 tablespoons mustard seeds 1 teaspoon celery seeds 1 teaspoon turmeric
DirectionsToss the cucumbers and onions with the salt in a large bowl. Transfer to a strainer sitting over the sink. Let rest for 1-2 hours. The cucumbers will release a lot of water during this, which is a good thing! Rinse the cucumbers and onions well, and place on a couple of sheet pans lines with paper towels. Add a sheet of paper towels on top as well. Let them dry for 8-10 hours, or even overnight. After the drying period, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Heat to boil. Add in the cucumbers and onions, and continue to heat until it reaches a boil again. Remove from the heat, and place the cucumbers and onions in canning jars, topping each jar with the vinegar mixture, and close with the lids. Let cool for a few minutes, and then place jars in the refrigerator. Allow at least 4-5 days for the pickles to marinate before eating, to allow all the flavors to blend.
Recipe from White on Rice Couple