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You make Pickles!
I found this on FoodPhotoBlog which took me to The Hungry Mouse. Perfect, no CANNING!
Look at the 'bit' pictorial step by step, then the recipe will follow:
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Wash and dry your pickling cucumbers. If you get them from your own garden, don't let them grow to full size before you cut them off the vine.
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Slice them to your pickle slice size.
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Put a layer of cucumbers and salt. Repeat.
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I used a colander to layer my sliced cucumbers with salt. I wanted the water to drain off, not for them to be soaking in their own salty water.
Zingy Bread and Butter Pickles
adapted from The Hungry Mouse
4 large pickling cucumbers
1 cup unseasoned rice wine vinegar
1 cup water
1/3 cup white balsamic vinegar (I used Chili Pepper Vinegar)
6 Tbsp. sugar
1 tsp. kosher salt (for the cukes) + 2 Tbsp. kosher salt (for the brine)
1/2 tsp. mustard seed
1/4 tsp. celery seed (or ground celery seed)
1/4 tsp. ground tumeric
1 Tbsp. dried red pepper flakes
Makes 4 - 5 cups of pickles (liquid + pickles)
Prep the cukes:
- Wash them well under cold water and pat ‘em dry. Nip off each end with a sharp knife and discard. Then cut each cuke into slices.
- Make the slices as even as you can, toss them into a medium-sized bowl and sprinkle with 1 teaspoon of kosher salt.
- Mix them around to distribute the salt.
- Let the cukes sit like this on the counter for one hour. This helps to draw water out of the cucumbers, which will help them stay crunchy when they’re pickled.
- After about an hour, you should have a fair amount of water in your bowl. Drain the sliced cukes and discard the liquid.
- Layer the pickles in a bowl.
- Put the rice wine vinegar, water, and white balsamic vinegar in a medium-sized pot. Add the sugar and 2 tablespoons of kosher salt.Whisk to combine. Set the pot on the stove over high heat.
- Cook, whisking occasionally, until the sugar and salt completely dissolve.
- Leave the mixture on high heat. Toss in the mustard seed, celery seed, and tumeric. Whisk the mixture occasionally, and cook on high heat until it comes up to a boil.
Assemble the pickles:
- When the mixture boils, take it off the heat. Pour it over the sliced cucumbers.
- Let the pickles cool uncovered until they reach room temperature.
- Then cover them with plastic wrap and pop them in the fridge overnight.
- The next day, they should be have developed a deeper yellow color and a fairly intense pickle-y flavor.
Tomorrow your pickles are ready to eat. Keep them in the fridge for a few weeks, if they last that long.
Serve and enjoy!
Thanks Hungry Mouse! Enjoy-
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