For some reason, I thought that making bread and butter pickles would be hard. So not hard at all. A little time consuming? Sure, but not hard at all. Most of the time is waiting, not chopping or doing anything strenuous. You all know that I am lazy. I have nothing against a good Vlasic, but once you start eating homemade pickles, it is going to be hard to reach into the ol’ Vlasic jar. Crispy, crunchy, sweet, and tart all at the same time. Not to mention easy. And how Martha is it to say, “Would you like a homemade pickle to go with your sandwich?”
I did not can these little babies. I am afraid of the whole canning process. I am petrified that I am going to give someone botulism or something. If any of my lovely readers knows of a good book or class please share. Better yet, do you have a crafty grandmother that I can borrow to teach me how to can? I would send you a lovely cookie care package if you let me borrow her! I really feel that the whole not being able to preserve stuff is holding me back on my quest to be a domestic goddess. And the fact that I cannot sew.
I made the refrigerator pickles and they will last up to 3 weeks in your fridge, but I guarantee that they will not be around that long. This recipe is based of Deb’s Bread and Butter Pickles at smittenkitchen.com. The only difference is the quantities. I had a lot of cukes to use.
Are you ready to be amazed at how easy these are to make?
3 pounds Kirby or pickling cucumbers
3 large sweet onions, thinly sliced
3/4 cup Diamond Kosher salt (the brand does matter here, other Kosher salts will be way too salty)
1 1/2 cups sugar
1 1/2 cups white vinegar
3/4 teaspoon turmeric
3 Tablespoons mustard seeds (I used both yellow and brown)
3 Tablespoons coriander seeds
3/4 teaspoon celery seed
An up close shot of the gorgeous spices. Starting at 12 o’clock, yellow mustard seeds, brown mustard seeds, yellow mustard seeds, turmeric, coriander seeds, and celery seeds. I had a lot of leftover mustard seed from when I made my own mustard, hence the variety.
In a large bowl, combine the cucumbers, onion, and salt. Mix well.
Cover with ice and let sit at room temperature for two hours.
In a large pot, bring the sugar, vinegar and spices to a boil.
Drain the cucumber mixture and add to the vinegar mixture and bring almost to a boil. Remove from the heat and let cool.
Store in an airtight container for up to 3 weeks in the fridge. They will start to get that glorious pickled flavor after a few hours. See? I told you it was easy.