For just a couple of bucks, I knew I could make these Quick Bread and Butter Pickles just as tasty as those $10 jars of Brooklyn hipster-made ones that all the gourmet shops around here sell.
Quick Bread and Butter Pickles
For just a couple of bucks, I knew I could make these Quick Bread and Butter Pickles just as tasty as those $10 jars of Brooklyn hipster-made ones that all the gourmet shops around here sell.
Ingredients
- 1 pound pickling (Kirby) cucumbers , sliced crosswise into 1/8-inch disks
- 1 medium onion, halved and sliced thin
- 1 tablespoon kosher or pickling salt
- 1 cup cider vinegar
- 1/2 – 3/4 cup sugar
- 1/2 teaspoon yellow mustard seeds
- 1/4 teaspoon celery seeds
- 1/4 teaspoon corriander seeds
- 1/8 teaspoon ground tumeric
Instructions
- Toss cucumbers, onion, and salt in colander set over bowl. Let stand 1 hour. Discard any liquid collected in the bowl.
- Bring vinegar, sugar, mustard seeds, celery seeds, corriander seeds and turmeric to boil in large saucepan. Reduce heat to low, add cucumbers and onion, and press to submerge in liquid. Cover and cook until cucumbers turn dullish olive-brown, about 5 minutes.
- Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. Pickles can be refrigerated in a clean jar or covered container for 2 weeks.
Category Vegetarian
Photo: Stephanie
