Our pickling cucumbers ($2.50/lb u-pick) at First Light Farm are coming in with a vengeance. It’s time to start pickling. Some of us have memories of our mothers’ (or fathers’) bread and butter pickles that would show up in the refrigerator about this time in the summer season.
Here’s a bread and butter pickle recipe from Lizzie Moult, Strayed from the Table. What’s your favorite recipe?
- 5 large Lebanese cucumbers, trimmed, cut into thin slices (use a mandolin)
- 1 medium brown onion, thinly sliced
- 3 tbsp kosher salt
- 375ml (1 ½ cup) apple cider vinegar
- 215gm (1 cup) sugar
- 2 tsp yellow mustard seeds
- 2 bay leaves
- ½ tsp coriander seeds
- ¼ tsp turmeric powder
- 1 tsp black peppercorns
- Place the cucumber, onion and salt into a bowl stirring the salt to coat the vegetables. Cover with plastic and refrigerate for 2- 3 hours. Rinse the cucumber mixture in a colander and pat dry with paper towel to remove all excess water.
- In a medium to large pot place the vinegar, sugar, mustard seeds, bay leaves, coriander seeds, turmeric and black pepper corns. Stir for 3 minutes or until the sugar dissolves over a medium heat. Add the cucumber mixture and bring to a simmer. Once it reaches a nice simmer, the pickles are ready to put in jars.
- Remove bay leaves.
- Transfer the mixture into sterilized glass jars and seal, set aside for a week to develop the flavors.
- Keep jars in a cool dark place, they will last at least a year. Once opened refrigerate them.