Summer is here in full force, and I have been so lucky to be a part of a local farm share here in Charlotte, NC, and always have MORE than enough vegetables for my week. Today was a good day to figure out what to do with what is left in this week's share, and I decided that bread and butter pickles was a great choice. Also, in the email from Wild Hope Farm about this week's share, Farmer Peanut gave us a great recipe for this, which I tweaked a little. (https://www.wildhopefarm.com/)
Let's get started with our list of ingredients:
- 4-5 cucumbers, thinly sliced
- 1 large red onion, thinly sliced
- 1 bunch of fresh garlic scapes (shoots), trimmed and cut into small coins (optional)
- 1/4 cup pickling salt
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1/2 cup white wine vinegar
- 1 cup water
- 1/2 teaspoon ground turmeric
- 2 tablespoons mustard seeds
- 1/2 teaspoon celery seed
Begin by washing and slicing the cucumbers, onion and garlic scapes. Combine them in a large bowl, add the pickling salt and stir well. Cover the mixture with ice and let it sit for 2 hours at room temperature.
Meanwhile, in a medium-size sauce pan, bring the sugar, vinegars, water and spices to a boil. When the cucumber mixture is ready, drain this and add it to the sauce pan and bring it back to a light boil. Remove it from the heat and let it cool completely.
Store the pickles in airtight jars or containers in the refrigerator for up to 3 weeks. Let me know any changes you make or ways you enjoyed yours this summer!