Me, at least. I love them, especially the bread and butter variety. My very favorite kind are refrigerator pickles. They don’t last very long, but they make up for their fleeting lives with a bright and crispy flavor that processed pickles just can’t touch.
The recipe that I’m sharing with you is a work in progress. It tastes delicious, but there are certain flavors I like more than others. I’m sure you’re the same way. For me, even though this recipe is classically sweet, it’s a little much. I would use less sugar or plain white vinegar next time. Also, this has a strong taste of coriander. Next time I’m going to use a little bit less of that as well. The beauty of refrigerator pickles is that you can do what you want with them. Try a different kind of vinegar or another type of onion, add more salt, throw in some peppers. It’s all up to you and your taste.
Bread and Butter Pickles
Makes 2 quarts
- six large cucumbers
- 2 red onions
- 1 1/2 cups salt (I use Diamond kosher salt. If you don’t use Diamond, you’ll need to cut the amount in half. Something about crystals vs. granules…..blah, blah, science stuff, blah……)
- 2 cups apple cider vinegar
- 2 cups sugar
- 1 tsp. turmeric
- 2 Tbs. mustard seeds
- 2 Tbs. coriander seeds
- 1 tsp. celery seeds
First, cut the cucumbers. The last time Mark’s mom gave us pickles, she sliced them very thinly and in half instead of slicing them in the traditional chip. This made the pickles much easier to slather on things, so I decided to do it that way too.
Then cut the onions into rings and slice them so that you have little strips of onion.
Mix the cucumbers and onion together in a bowl, add the salt and mix well.
Put some ice cubes on top of the mixture and let it sit on the kitchen counter for a couple of hours, then pour it into a colander and let it drain.
In a saucepan, mix the vinegar, sugar and spices together, and bring it to a boil. Add the drained cucumbers and onions and let the whole thing cook for a few minutes, until it almost boils again…but not quite. Take it off the heat and let it cool. Put it in clean glass jars and place in the refrigerator. They taste better if you let them sit for at least eight hours or so, but they start to taste like pickles within about two. These should last for three or so weeks in the refrigerator, but don’t trust me on that. Mine are always eaten long before there’s even a question.
That’s all there is to it. You’re ready for your next sausage party!
Have fun, enjoy and happy summer!