Now that the garden cucumbers are plentiful, it's time make Bread & Butter Pickles. They're hubby's favorite, especially when I make them spicy.
When cucumbers get going, they get going! Every two or three days there's a bunch more to pick. But even when I think I'm being diligent about picking them, there's that one that gets away, growing into a ginormous monster! They don't go to waste, I juice those.
This year I'm growing Muncher again. I like the crispness and mild flavor. It's not at all bitter and not real sweet but just right. They're a thin skinned, smooth cucumber that can be eaten right out of the garden. Great to eat sliced, made into salads, pickled, or juiced.
Bread & Butter Pickling day~
I've made two batches already. This recipe makes 2 quarts.
8 to 10 cucumbers
1 white onion, peeled
2 or 3 jalapeno peppers (and/or other hot peppers from the garden)
4 cloves garlic, peeled
2 c organic cane sugar
1 & 1/2 c white vinegar
1/2 c apple cider vinegar
2 t mustard seeds (I like hot mustard)
2 t celery seeds
1 t pickling spice
1 t ground turmeric
1 T kosher salt for sweating the cucumbers
Slice the cucumber and jalapenos into rounds (thicker than regular pickles but not too thick). Cut onion in half or quarters and slice very thinly. Place all in a large bowl, toss with the kosher salt. Cover and chill in the refrigerator for an hour or two. Remove and rinse in colander, drip dry. Pat with towel to remove extra water. I put everything, including the garlic cloves, cucumbers, jalapenos and sliced onions in a 2-quart jar but sometimes I'll used 2, 1-quart jars.
Add vinegars, seeds, spices and sugar to a stainless steel pot and heat to just before boiling and all the sugar is melted, or about 185°F. Pour this over the jar of cucumber mix.
That's it. After they've cooled, I put these in the refrigerator. They can keep for a long time but usually don't last. Later, I'll probably make another batch or more and do a canning bath so I can put them in the cupboard for longer storage.
*I made another batch of these pickles but this time I only used 1 & 1/2 cups of sugar instead of 2 cups and added some Chile de Arbol peppers. It's less sweet and more spicy. I think they'll be a hit!
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