I have been meaning to make this post since July but better late than never right?? I made homemade pickles for the first time this summer and I had so much fun! The end flavor was the perfect blend of vinegar, sugar and spice. The texture of the pickled cucumbers were light and crunchy. The boys loved them but it was my father-in-law who would eat an entire container in one sitting. I think he is going to grow Kirby cucumbers for me next summer! They are very easy to make and there is no canning involved, which is why the cucumbers stay so crunchy. They are meant to go straight into the refrigerator.
I found this recipe posted on myrecipes.com. It is a recipe from Cooking Light magazine; August, 2008.
Bread and Butter Pickles
5 1/2 cups (about 1 1/2 lbs.) thinly sliced pickling cucumbers (I used Kirby)
1 1/2 Tbs. Kosher Salt
1 cup thinly sliced Onion
1 cup Sugar
1 cup White Vinegar
1/2 cup Cider Vinegar
1/4 cup (I used 1/2 cup) packed Brown Sugar
1 1/2 tsp. Mustard Seeds
1/2 tsp. Celery Seeds
1/8 tsp. Turmeric
- Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add Onion.
- 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 for 1 hour.
Cover and refrigerate for 24 hours. Store in an airtight container in refrigerator for up to 2 weeks.
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