Thursday, August 29, 2013
However, one can only eat so many cucumbers fresh, so I have been making gallons of pickles. While I have primarily focused on making my grandmother's Bread and Butter Pickles, I also searched for a recipe for more of a "side salad" pickle.
Basically, I wanted a pickle that would more closely mimic the fresh cucumber so that it would be easier to just scoop some onto a plate or into a wrap during the winter. You can easily do this with bread and butter pickles, but the flavor is definite enough that they pair best with more aggressively-flavored foods. I was looking for something just a touch milder.
This recipe is adapted from the Ball Blue Book of Preserving. I decided to cube my cucumbers rather than shred them to keep them a better texture, and I used cider vinegar as my base rather than white wine vinegar. I also used dill weed instead of dill seed for the flavoring. The result is rather dill pickle-ish, but the sugar and turmeric really smooth out the bite.
8 pounds pickling cucumbers, cubed
1/2 cup salt
2 t. turmeric
water to cover
1 pound yellow onions
1/3 cup sugar
2 T. dill seed
1 quart cider vinegar
Wash and cube cucumbers and place in a bowl sprinkled with salt and turmeric. Cover with water and let stand two hours; drain and rinse.
Chop onions and combine with cucumbers and remaining ingredients in a large sauce pot. Bring to a boil. Reduce heat and simmer 10 minutes. Ladle into pint jars, leaving 1/4 inch headspace, and cap. Process 15 minutes in a water bath canner.
Makes about 7 pints; the recipe is easily halved for smaller batches
Posted by Jennifer Lorenzetti at 4:36 PM