As the next step in my foray into domesticity, I've finally attempted pickling. (!) These pups are quick and easy. They're are refrigerator pickles, so there's no two-month fermentation (Disclaimer: I have no idea what's required of actual pickles). They're sweet and delicious. We played around with the sugar levels, and I think my preferred sweetness is somewhere between 3/4 and a cup of sugar, and I like them sweet.
Bread and Butter Pickles
As adapted from Smitten Kitchen
Makes 4 cups of pickles, filling a 1-quart jar
1 lb kirby (pickling) cucumbers, sliced 1/4-inch thick
1 large sweet onion, thinly sliced
1 tbsp Kosher salt
3/4 c sugar
1/2 c distilled white vinegar
1/4 tsp ground turmeric
1 tbsp mustard seeds
1 tbsp coriander seeds (if ground, use 1 tsp)
1/4 tsp celery seed
Combine the cucumbers and onion in a medium sized bowl.
In a pot, bring sugar, salt, vinegar and spices to a boil.
Add cucumbers and onions to vinegar mixture and bring almost back to a boil. Remove from heat and cool. They'll taste pickled almost immediately, but they can be stored in an airtight container for up to 3 weeks.
I think I'll probably begin pickling everything in my kitchen and making Bloody Marys that are 3/4 vegetable. Seems like a healthy reason to have one daily.
