You were going to do it, weren’t you? You were going to let me be the only blogger that didn’t post a recipe for pickled something or other. Nice. Just for that, no twine around the jar for you. And no stripey straws either.
Living in Houston, the only thing I’m growing this time of year is dried herbs. So unlike those of you who have so many cucumbers, zucchini, and tomatoes overflowing from your garden that you don’t know what to do with them, I have to buy mine. And when I see fat little Kirby cucumbers at the farmers market, I am compelled to pickle. Did you know (or care) that “Kirby cucumber” is a generic term used to describe small (6-7 inches) cucumbers? Once upon a time, however, there was such a thing as actual Kirby cucumbers, which were varieties developed by Norval E. Kirby in the 1920s. Kirby cucumbers are unwaxed to prevent interference with pickling. They tend to be crisper and have fewer seeds than other cucumbers, which also makes them good for pickling.
This recipe for Bread and Butter Pickles was passed on to me by my Dad, who said it came from the New York Times a few decades ago. It’s easy to make, and the pickles are especially good on sandwiches.
|BREAD AND BUTTER PICKLES|| |
- 6 medium Kirby cucumbers, sliced ¼" thick
- 1 medium onion, thinly sliced
- 2 tablespoons Kosher salt
- ¾ cup sugar
- 1 cup cider vinegar
- 3 tablespoons water
- 2 teaspoons mustard seed
- ¼ teaspoon celery seed
- ¼ teaspoon turmeric
- Place cucumbers and onion in a large bowl and toss with salt. Add enough water to cover, and soak for 30 minutes. Drain, but do not rinse. Pack cucumbers and onions into a quart jar.
- Place sugar, vinegar, 3 tablespoons water, mustard seed, celery seed, and turmeric in a small saucepan over high heat, and heat until boiling. Carefully pour over cucumbers. Set jar aside to cool, then refrigerate.
Cover with water and let soak for a bit
Stuff them in a quart jar