We have dozens of wonderful cucumbers from the garden this summer. John made 6 pints of relish (the recipe will come later), and today we made pickles. The photos are my own from when we made the pickles using this recipe. The recipe can be found at http://www.bonappetit.com/recipes/2011/08/bread-and-butter-pickles. We tasted the pickle juice after we finished canning the pickles. It was wonderful, with a great “bite.” We can’t taste the pickles for one week.This post is from my recipe blog: http://meeyauw-recipes.blogspot.com/2011/08/bon-appetit-bread-and-butter-pickles.html. All text in italics is mine. Non-italic text is copied from the Bon Appetite post. We doubled the recipe and used pint jars. This was a great day — John and I cooked together while violent thunderstorms raged outside!
These old-school sandwich pickles strike the perfect sweet-sour balance.
MAKES ABOUT 2 QUARTS
RECIPE BY Kevin West
AUGUST 2011
John has made a knife that uniformly cuts 1/4 inch slices,
which was perfect for the cucumbers.
INGREDIENTS
- 2 1/2 pounds Kirby cucumbers, cut crosswise into 1/4 inch rounds (about 8 cups) (We used the small cucumbers from the garden, about 4-6 inches long.)
- 2 cups thinly sliced red onions (We used a combination of red and yellow.)
- 1/3 cup pickling salt
- 2 cups apple cider vinegar
- 1 1/4 cups (packed) light brown sugar
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon turmeric
- 1 tablespoon yellow mustard seeds
- 1 1/2 teaspoons coriander seeds
- 1 teaspoon celery seeds
- 2 Fresno chilies or red jalapeños, pricked with a toothpick (We used green because no red was available. We also cut them into thick slices.)
The cucumbers, onions and salt are ready for the refrigerator.
PREPARATION
-
Toss together cucumbers, onions, and salt in a large bowl. Add 3 cups ice; set aside for 2 hours. Drain; rinse well and drain again.
-
Combine vinegar and the remaining ingredients with 1 cup water in a large pot; bring to a boil, stirring to dissolve sugar. Add cucumbers and onions; return to a boil.
-
Ladle hot vegetables and pickling liquid into 2 clean, hot 1-quart jars, dividing equally. Press vegetables to completely submerge in liquid, leaving 1/2 inch space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
After several hours, I drained and rinsed the mixture.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Summer Sides Slideshow.
-
NUTRITIONAL INFORMATION
1 tablespoon contains:
Calories (kcal) 19.4
%Calories from Fat 0.0
Fat (g) 0.0
Saturated Fat (g) 0.0
Cholesterol (mg) 0.0
Carbohydrates (g) 4.4
Dietary Fiber (g) 0.4
Total Sugars (g) 3.5
Net Carbs (g) 4.0
Protein (g) 0.2
Sodium (mg) 60.9
The lids waited in a hot water bath.
Seven pints are put into the hot water bath.
The jars have to be covered with boiling water in the canner.
_/\_/\_
I am just taking up canning. Your photos are exquisite. And congratulations on such a great job.
ReplyDeleteMy friend gave me a *very* easy pickle recipe. After reading your post, I feel guilty:
http://tinyurl.com/3wvfcyv
Take care and good luck.
Carrie
Thank you for your praise, Heartland. I was fascinated by your pickle recipe and I'm glad you published it. Let's keep in touch!
ReplyDeleteThese look wonderful!
ReplyDelete