Bread and Butter Pickles
Last week, a co-worker dropped off a big bag of cucumbers in my office and asked me to “get rid of them”. She told me that her vegetable garden “exploded” with these cucumbers, and she wanted to share them with everyone who wanted some. Hmm…. not a bad problem in my opinion. I really wish that it would be MY problem, to have way too many vegetables from my garden. But anyhow, I emailed our group and let them know that we had fresh garden cucumbers if they wanted any to take home. Only one person grabbed a couple of cucumbers even though I kept on offering them to every single person who came into my office for a meeting. By the time 5 o’clock rolled around, there were still about almost three pounds of cucumbers left in my office. I scooped them all home happily, and made these pickles.
I wanted something that can relatively be made pretty quickly, and doesn’t require canning. If I had more than three pounds, I might have had to look at canning them. I have to say that these pickles are my favorite kind: sweet, tangy, and crunchy, I can probably eat an entire jar of these. They are only good for about two weeks in the refrigerator, but they really go well with almost anything: hot sandwiches, cold sandwiches, burgers, anything on the grill, everything! We especially loved them with these Patty Melt. Finally, I don’t think that these cucumbers were specifically pickling cucumbers. However, I thought they turned out fabulously. I hope everyone is having a great holiday weekend!
5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
1 1/2 Tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated white sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar (packed)
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric
Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.
2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour 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 2 weeks.
*Don’t cut the cucumbers too terribly thin. You want them to have a little bit of crunch to them!
*You may find that your cucumbers are already ready to sample within just a few hours of marinating in the pickling liquid (rather than waiting an entire 24 hours!)
Adapted from Recipe Girl