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Blogiversary!
Bread and Butter Pickles
Today marks the 1 year anniversary of The Flaming Pot Holder (and it is my 46th birthday)! Thank you all for reading my posts, trying the recipes, commenting on the recipes, sampling my food/drinks, offering excellent feedback, sharing my blog with friends, etc. I truly appreciate it! I have thoroughly enjoyed the past year. I am looking forward to the upcoming year and some changes to the blog – weekly postings, categorizing the recipes, revamping the look of the blog, improving my photographs, and creating a Facebook page for the blog. All in due time :)
This blog started with a tribute to my mom – recreating her cornbread recipe. Today’s post is also about my mom, this time her incredible Bread and Butter Pickles. The pickles in the photo were actually made by my mom. Mom made me a batch for my birthday in 2009. She shared a few jars with friends, but the rest of the batch was mine. Best. Gift. Ever! Mom’s friend Ursula had an extra jar from my mom and she gave it to me. We are down to the last jar and a half and we are savoring every bite.
I have never made these pickles by myself. Over the years, I helped my mom countless times. When our second set of cucumber plants start producing, I’ll make my very own batch. Hope you enjoy mom’s recipe for bread and butter pickles. They are a wonderful accompaniment to a garden-fresh veggie dinner with cornbread!
Bread and Butter Pickles (Print recipe)
Vegetables:
9 cucumbers, washed, NOT peeled
6 medium white onions
1 green bell pepper
1 red bell pepper
6 garlic cloves
⅓ cup salt
Ice
Wash the cucumbers, do not peel them. Peel the onions. Wash and core the bell peppers. Peel the garlic. Slice the vegetables thin (either a mandolin or a food processor would work well and save some time). Layer the vegetables with ice and salt. End with a layer of salt on top. Cover with a lid or a clean towel. Let everything sit for at least 3 hours (or overnight). Drain thoroughly. Make the pickling mixture:
Pickling Mixture:
3 cups distilled white vinegar
5 cups sugar
1½ teaspoons turmeric
1½ teaspoons celery seed
2 tablespoons mustard seeds
Combine the ingredients and pour the mixture over the drained vegetables. Heat to boiling only (stirring every now and then). Ladle into 8 sterile pint jars. Process according to your canner’s instructions. Wait one month after canning before serving. Makes: 8 pints.
Three Handwritings – Grandmom, Dad, and Mom?
Refrigerator Pickles
We make and eat lots of refrigerator pickles (sometimes known as cucumber/onion salad) at our house. They are quick, easy, versatile, and it’s a great way to use extra cucumbers. I learned how to make them from my Mom. I think she learned how to make them from Nanny, her grandmother. We had a large garden growing up and we had loads of cucumbers. There are just so many bread and butter pickles one can eat, and then it’s time to make refrigerator pickles or cucumber/onion salad. Whatever you call it, it is tasty!
Refrigerator Pickles
3 cups sliced cucumbers (about 4-6 small cucumbers)
1 cup sliced onions (I use 1 small red onion and 1 small white onion)
1 teaspoon salt
½ teaspoon black pepper
pinch of cayenne pepper or red pepper flakes (optional)
1½ cups white vinegar
I like the cucumbers and onions sliced very thin so I use either a mandoline slicer or a food processor. But hand-slicing works great too (and there is less equipment to clean!). I usually leave the peel on the cucumbers, but you can peel them if you prefer.
Mix the cucumbers and onions in a larger container with a tight-fitting lid (I use a large Pyrex container or a large Mason jar). Sprinkle with the salt and pepper. Pour in the vinegar. Mix well. You can eat them immediately but I like to refrigerate them for several hours (or even several days). I just shake (thus, the tight-fitting lid) or stir them every day.
Variations:
– Add cayenne pepper or red pepper flakes.
– Add sugar, stevia, honey, or agave to cut some of the tartness.
– Add fresh garlic for an added flavor kick.
– Add thinly sliced green or red bell peppers.
– Add jalapeño pepper slices.
– Add fresh herbs (parsley, dill, chives, etc.).
– Mix it up with different onions: white, Vidalia, yellow, purple (or even shallots).
– Try different vinegars: apple cider, white vinegar, or even a splash of balsamic or red wine vinegar.
– Drain off most of the vinegar and stir in some sour cream or plain yogurt and dill for a creamy side salad.
The Flaming Pot Holder 