It’s about time to say good-bye to this year’s garden and I’m sure you’re running out of ways to use your plenty. How about making some simple bread and butter pickles that will be good for months to come and ready to eat in the fridge? I make bread and butter pickles with English style cucumbers because of their mild skin flavor, but many people pickle just about any vegetable they can think of, including carrots and cauliflower, onions and garlic. Pickled fare is always good with a nice meaty sandwich, burgers or even as part of a salad.
Bread and Butter Pickles
Chef Cal DeMercurio, C.E.C.
3 large English cucumbers, sliced 1/8 inch thick on a mandolin
1/2 medium yellow onion, thinly sliced
1 cup sugar
1 cup white vinegar
1 Tbsp. salt
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. granulated garlic powder
1 tsp. onion powder
1 tsp. turmeric
Combine sugar, vinegar and spices, whisking until dissolved. Add cucumbers and onion, cover and allow to steep for a minimum of three days in the fridge. Store in an airtight container in fridge for the winter season.