Tag Archives: pickles

Bread and Butter Pickles, the easy way

Got an update for you: It’s blueberry season. So why are you looking at pickles? Let me ‘splain. To be sure, every day that passes without me getting out to the amazingly awesome Super Acres to pick blueberries, reminds me summer is ticking by too fast. But, sadly, that ticking isn’t enough to get me out there…yet. Those of you who are more industrious can get busy with your blueberries by making Blueberry Dutch Bunnyovernight blueberry muffins or blueberry mint lemonade .

For the rest of you, here is a tasty consolation prize. I’m about to hit you with three straight posts on condiments. Sure, summer is all about grilling, and picnics, but both beg for condiments. Great condiments can elevate anything on a bun or a bed of greens. This summer (while not at the blueberry patch), I’ve been making three excellent condiments that now have permanent residence in my fridge.

First off, bread and butter pickles, for a lot of good reasons:

  1. They’re just so darned unsophisticatedly delicious.
  2. They add that little streak of brilliance to egg salad, tuna salad, sandwiches, burgers, the end of your fork, etc.
  3. For guilty pleasures, they are pretty low-consequence. Yes they’ve got sugar, but unless you are drinking the brine it can’t be THAT much, right?
  4. Pickles, even when not made by the super responsible canning process, keep fresh in the fridge for a long while.
  5. And finally, pickles because in fact you CAN have too many cucumbers.

I discovered this after a chance evening encounter with a neighbor who kindly gave me an armful of cukes. I’m always grateful for fresh produce, but cucumbers straight up can be a tough sell in my house. They are not easily disguised, either by grating into a burger or a stir fry, and they don’t freeze well, unless your end game is to weaponize them.

If you end up with a stash of cucumbers, or if you are a pickle lover with no patience for the canning process, these babies are for you. Just a few ingredients and zero talent required. All you need is a little time for them to hang out in the fridge. Basically you can go from evening neighbor garden encounter to proud pickle producer by the time you settle in to Netflix, or bed, or whatever makes you happy.

Just add…anything really. Get your pic-nic on!

Bread and Butter Pickles, the Easy Way

From Brown Eyed Baker

Prep 15 minutes; Cook 5 minutes
Resting 2 hours 40 minutes; Total 3 hours

Makes 4 cups of pickles

Ingredients

  • 5½ cups about 1½ pounds thinly sliced (about ¼-inch) 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

Directions

  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.
  3. 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 1 month.

Recipe Notes

As made here these are not shelf stable. Store them in the fridge. If you’re looking for proper canning instruction, get back on your google and good luck—I’ll be cheering you on!

 

It’s Pickling Time!

PicklesAugust is my favorite time of year for gardening. It’s when the garden gives more than you can manage, and you don’t have to do any work (or very little). Right now, I’m on overload with cucumbers and I’ve had one too many cucumber salads. So, I figured, time to make cucumber pickles. This pickle recipe is a win, win, win. In fact, my husband said, don’t bring these anywhere because he wants to eat them all.  I can hardly keep them to myself. I have a blog called BRING IT after all which is about sharing food with others.  I’d feel guilty if I did not share in the wealth.  My husband reluctantly agreed.  However, if I come bearing a jar of pickles to your house, you will also have to take a boat-load of cucumbers with it. That’s the price you pay!

Okay, on to the recipe. Enjoy the last few days of August and good luck to everyone trying to keep up with the summery bounty!

Ingredients

4 lbs cucumbers, cut into 1/4 inch disks
2 lbs onions, thinly sliced
1/3 cup kosher salt
2 cups sugar
2 Tbsp mustard seed
2 tsp turmeric
2 tsp celery seed
1 tsp ginger
1 tsp peppercorns
3 cups cider vinegar

Method

Wash and dry the jars.

Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand 1 1/2 hours. Drain, rinse, drain, rinse again.  Combine remaining ingredients in large pot and bring to a boil.  Add drained cucumbers and onions and return to a boil.  Pack hot pickles and liquid into pre-heated jars, leaving 1/2 inch headspace. Remove air bubbles by tapping on counter or stirring gently with spoon.  Adjust 2 piece cap and process 10 minutes in boiling water canner.  NOTE: for shelf stability you will need to carefully follow canning process. Click here for link on canning instructions.