With the abundance of rain we had in late May here in Weatherford, Texas, the pickling cucumbers got a little ahead of us. Really, they got huge, it seemed like overnight. My practical husband said he would save the day and whipped up a batch of bread and butter pickles with fresh garden onions.
This time around he did not let the cucumbers sit in salt to drain for an hour. They produced a little more liquid, but did not dilute the pickling broth that we could taste and were just as crunchy.
- fresh pickling cucumbers
- 1 sliced white onion
Heat the following items to a boil. Pour over sliced cucumbers and onion. Let cool to room temperature for an hour, then refrigerate. Good to eat in a couple of hours, better if they sit overnight. He’s made these twice now and we can’t get enough of them.
- 1 cup sugar
- 1 cup white vinegar
- 1/2 cup white cider vinegar
- 1/4 cup brown sugar
- 1.5 teaspoons mustard seeds
- 1/2 teaspoon celery seeds
- 1/8 teaspoon turmeric (we did not have, so left this out)
Recipe courtesy of The Recipe Girl.