Wednesday, June 27, 2012

Recipe: Quick and Good Bread and Butter Pickles

This is one of my favorite summer recipes. I keep these on hand throughout the season for household use, and also for a quick gift for bbqs and summer picnics (always a big hit). The best part is that unlike a more traditional pickle, this recipe takes just a few hours to be ready to eat, minimal hands-on prep, and few staple pantry ingredients. People are always amazed that something so good could be so easy to make. Use on burgers (beef, turkey, or veg), or as part of a simple appetizer plate. If you want fewer pickles, this recipe can easily be halved (using only 2 cucumbers).

1 medium onion, halved and sliced thin
1 pound pickling cucumbers (4 of the cucumbers we received in this week's share), sliced crosswise into 1/8 inch discs (I use a mandolin for easy slicing, but a cuisinart slicing disc or just a sharp knife works just as well)
1 tablespoon kosher salt
1 cup cider vinegar
3/4 cup sugar (I use an organic white sugar, but any white sugar will do)
1/2 teaspoon yellow mustard seeds
1/4 teaspoon celery seed
1/8 teaspoon ground turmeric

In a colander, toss sliced cucumbers, sliced onion, and salt. Let stand 1 hour in the sink (or over a plate - any drained liquids can be discarded).Bring vinegar, sugar, mustard seeds, celery seed, and tumeric to a boil in a large saucepan. Reduce heat to low, add cucumbers and onion, and press to submerge into the liquid. Cover and cook until cucumbers turn slightly brownish, about 5 minutes.Remove from heat, and pour cucumber mix into a glass container or bowl. Refrigerate, uncovered, for about 2 hours (I sometimes speed up this process by putting the bowl in the freezer for 30 minutes). After pickles are sufficiently chilled, put in covered glass containers and store for up to 3 weeks in the fridge.


1 comment:

Amanda C said...

I've been chopping some of the pickles up and mixing them with mayo for a quick and easy tartar sauce for pan seared and grilled fish. Yum.