188/365

188/365, a photo by credd on Flickr.

bread & butter pickles...

i'm growing pickling cucumbers...
and had enough to make a batch of pickles today.

and because i can never leave a recipe alone...
i added a pinch of red pepper flakes to the jar...
for an extra kick.

i'll be grilling some burgers this week...
to have something to accompany the pickles.

***

Makes 4 cups of pickles, filling a 1-quart jar

1 pound cucumbers, sliced 1/4-inch thick — “pickling” or kirby cucumbers work best here
1 large sweet onion, thinly sliced
1/4 cup Diamond Kosher salt
1/2 cups sugar
1/2 cup distilled white vinegar
1/4 teaspoons ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds
1/4 teaspoon celery seed

In a medium 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, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.

the recipe above is from smitten kitchen.