Veg Adventure

Adventures With Pickles

I’ve never been a fan of pickles from the grocery store. However growing a liking for them was inevitable. I live in Charleston, SC and have found myself staring pickles in the face on many occasions. Finally I decided to just try some. Oh man, fresh pickles are tasty. After that little boost of inspiration, my husband and I attempted to make some last year. They were less than knock-your-socks-off delicious. This year, as our patio garden grew, I knew I wanted to try again. I went to my good friend, Pinterest, and found an easy 24-hour bread and butter pickle recipe. No canning equipment or experience required. I’ve used the recipe twice and it’s GREAT. Thank you Brown-Eyed Baker! Her link is posted below…

My first batch only make enough for one small jar, about 2 pickling cucumbers, so I had to significantly modify the recipe. I also kind of did this on a whim one weekend, so I was out of brown sugar and substituted with coconut sugar. Still yummy. My second batch was followed almost exactly.

It’s officially summer, get your pickling on!

Shannon

BREAD AND BUTTER PICKLE RECIPE <– Please visit her wonderful site!

 

The Instagram shot I got of my pickles, yum!

The Instagram shot I got of my pickles, yum!

Ingredients:

5½ cups (about 1½ pounds) thinly sliced pickling cucumbers
1½ tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated sugar
1 cup white vinegar
½ cup apple cider vinegar
¼ cup light brown sugar
1½ teaspoons mustard seeds
½ teaspoon celery seeds
1/8 teaspoon ground turmeric

Directions:

1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.

2. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

SEE THE FULL SITE FOR PICTURES AND FURTHER TIPS!

 

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