I really enjoy a good bread and butter pickle. Tangy and crisp, and if it’s spicy, even better! I’ve never made pickles before. I always make the Aunt Bea “kerosene cucumber” joke in my head when I think about pickling. Listen, I’m a fan of The Andy Griffith Show, it’s time you all knew. When I say “fan”, I mean that I know all of the episodes and can probably quote at least a portion of each. I may make future references so, you should probably up your Mayberry game, just in case! I mean, what’s the worst thing that could happen? You get a little homespun moral fortitude? Hell, you might even solve a major life problem in thirty minutes or less! But I digress… Ain’t Bea made some pickles and they were all bad. That is not the case here!
You will need the following:
- 3 lbs pickling or Persian cucumbers, sliced in 1/4 inch chips
- 1/2 a medium onion, thinly sliced
- 1/4 cup sea salt
- 2 cups white vinegar
- 1/2 cup water
- 1 cup sugar
- 2 heaping Tbsp. mustard seeds
- 2 tsp celery seed
- 2 tsp turmeric
- 3 heaping Tbsp crushed red chili flakes. This ingredient is optional. They will still be quite delicious, but they will not be “Pow Pow”!
- Toss cucumber chips and onions with salt and place in a colander over a bowl. Let stand for about two hours. They will release a lot of water in this time.
- rinse and place in a single layer on paper towel lined sheet pans. Place another layer of paper towels on top and let them dry over night.
- The next day, fill sterile canning jars with cucumbers and onion. Be sure to leave a half inch or so, to the top of the rim.
- Combine vinegar, water sugar and spices in a large sauce pan. Heat to boiling.
- Pour vinegar mixture over cucumbers and onions and screw on lids. Seal properly by placing jars into a boiling water bath. Allow the flavors to develop for at least three days before opening. Serve chilled as a condiment or eat alone for a zippy snack!