Sunday, June 19, 2011

Bread & Butter

Would that making pickles were my bread & butter....particularly small batches like this. We're going camping for the July 4th weekend, so I'm getting some pickles ready for the burgers we'll grill over the fire. These are simple bread and butter pickles that take a few hours to assemble, and then about two weeks to sit.

Bread & Butter Pickles

6 cucumbers
1/4 sliced red bell pepper
1/2 onion, thinly sliced
1/2 cup salt
ice cubes
1 cup apple cider vinegar
2 cups water
3/4 cup sugar
1 tbsp pickling spices
3/4 tsp turmeric

Slice the cucumbers in oblong shapes, thick enough to stay crisp, but thin enough to place in a burger. Slice thinly 1/4 red bell pepper and 1/2 a white onion, then toss with 1/2 cup of salt. Cover the mixture with ice cubes and place in the fridge for at least three hours. The salt will make the vegetables emit water, so you don't need to put any water in with them. When you're ready to drain the pickles, add the cider vinegar, water, sugar, pickling spices, and turmeric into a saucepan and bring to a boil. Drain and lightly rinse the vegetables while you're waiting for the cider mixture to boil. Pack two mason jars full of the vegetables. When the cider mixture has come to a boil, pour the liquid over the vegetables so that they are fully immersed. Tighten the lids on the jars and let sit. After a day or so, you can move them to the fridge and keep until you're ready to use them. Enjoy!

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