Bread and Butter Pickles

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Bread and Butter Pickles

Well it's Pride Season. As parades, tank tops, and glitter rain down on our nation's streets this weekend my mind naturally turns to pickles.

Over time I have gone through many pickle phases. When I was younger all I wanted was regular sized dill pickles. There was a time in my life that only large pickles would do. You know the kind that are usually found in deli's or bars. Then for a short period of time I thought I wanted quantity with an edgy quality. So it was spears all the way. 

In my most recent incarnation I have been hooked on Bread and Butter. Country style. Thick with a bite but sweet when you swallow.  

There is a pickle for every occasion. And an occasion for every pickle.  Which is how I found myself making pickles all weekend. Gonna start Summer off right. 

Happy Pride. 

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Bread and Butter pickles

recipe by Martha Stewart

ingredients

2 lbs Kirby cucumbers, sliced crosswise 1/4 inch thick

1 medium White Onion, sliced 1/4 inch thick

1 cup Ice Cubes

2 tablespoons Coarse Salt

2 cups Apple Cider Vinegar

1 1/2 cups Sugar

3/4 teaspoon Whole Mustard Seeds

1/2 teaspoon Celery Seeds

1/2 teaspoon Whole Black Peppercorns

1/4 teaspoon Ground Tumeric

instructions

1. In a large bowl, combine cucumbers, onion, ice cubes, and salt. Toss to combine. Let stand for 3 hours. Drain. Rinse well, and drain again.

2. In a medium saucepan, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and turmeric. Bring to a boil. Add cucumber mixture, and return to a boil, stirring occasionally.

3. Ladle pickles into clean jars. Let stand until cool. Cover, and store, refrigerated, for up to 1 month.

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