Pickles for a Barbecue
Pickles for a Barbecue
These are a spicier, less sweet version of the classic bread and butter pickle
Makes 1 quart
Safe to keep in the refrigerator without the bothersome canning process. Also safe for the bothersome canning process if you'd like to put up a great quantity.
INGREDIENTS
1 pounds Kirby cucumbers or pickling cukes, washed and cut thick on a diagonal
1/2 medium sweet onion
1 T Kosher salt
2 cups ice
3/4 cup apple cider vinegar
3/4 cup white vinegar
1/3 cup sugar
1 T mustard seed
1 t coriander seet
1/2 t whole black peppercorns
1/4 t celery seed
1/4 t turmeric
1/4 t chili flakes
METHOD
In a large bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. let stand at room temperature for two hours.
In a pot, bring sugar, vinegars and spices to a boil. Drain cucumbers ann onions, discarding any unmelted ice. Rinse well and drain again.
Add cucumbers to pot and bring back to a boil, tossing. Remove from heat and cool. Transfer to mason jars and store in refrigerator.
copyright 2008-2014 Katie Fairbank