Tuesday, June 19, 2012

Tasty Tuesday

                Seasons know no time or calendars! As we say farewell to one season, we welcome the next, only summer arrived here months ago along with the gardening season! Cucumbers are coming daily but never enough at one picking to can, that's when I make fridge pickles! This recipe from Smitten Kitchen is easy, makes one jar and is sweet, if it's too sweet for you, add more more onion and some dill, if you like dill pickles that is! Nothing says summer like a big jar of pickles in the fridge!! And don't forget, you have till Friday at noon to get entered in my garden giveaway, I'll pick and notify the winner that afternoon! Good luck to all and happy picking!!

Bread and Butter Pickles

Makes 4 cups of pickles, filling a 1-quart jar
1 pound cucumbers, sliced 1/4-inch thick — “pickling” or kirby cucumbers work best here
1 large sweet onion, thinly sliced
1/4 cup Kosher salt
1/2 to 3/4 cups sugar (see note above)
1/2 cup distilled white vinegar
1/4 teaspoons ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds (if ground, use 1 teaspoon)
1/4 teaspoon celery seed
In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.



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