Food.Farmer.Earth is a new online television series from Cooking Up a Story that celebrates our food: where it comes from, and the people behind the food we eat.
I’m thrilled to have worked with Food.Farmer.Earth on this pickle-making tutorial:
If you hurry on down to the Farmers’ Market, you just may be able to find enough end-of-season cucumbers to put up a batch. (I nabbed several pounds of perfect, sleek Pakistan cucumbers from Gee Creek Farm just last Wednesday). If, on the other hand, fall has fastened to the vines, and pickling cucumbers are but a memory of summer, don’t fret – squirrel away the recipe for now & you’ll be ready to take the briny plunge…jump into the pickle barrel with both feet…throw cornichons to the wind….next season.
You can link to the recipe from the video, but just for good measure, I’ll post it below, with some pics of the process.
Bread & Butter Pickle Chips
makes about 8 pints
36 small pickling cucumbers (about 5 pounds) – be sure to choose very fresh, firm pickling cucumbers
1 large onion
½ cup kosher or pickling salt
5 cups cider vinegar
5 cups granulated sugar
1 ½ tsp. turmeric
1 tsp. celery seed
1 Tbsp. yellow mustard seed
Scrub the cucumbers with a vegetable brush and rinse thoroughly. Slice the cucumbers into rounds; ¼ to ½ inch thick. Discard or eat the ends of the cucumbers.
Slice the onion into strips.
Place the cucumber slices and onion strips into a clean non-reactive bowl. Add the salt and 2 quarts of ice, and place the mixture in the refrigerator for 3 hours.
After the salting process, rinse and drain the cucumber and onions.
Thoroughly wash your hands & the canning equipment with hot, soapy water. Sterilize the jars by boiling for 10 minutes, and then transfer them to a baking sheet set in a low oven (170 degrees) so they dry & stay hot.
Pour the vinegar, sugar, & spices into a large non-reactive pot. Stir the liquid with a wooden spoon until the sugar has dissolved. Add the cucumber-onion mixture. Turn the flame to high. Bring just to a simmer, but do not boil. Remove the pot from the burner, fill the jars with pickles & brine, wipe the edges and seal with flat lids & screw bands. Place the sealed jars in the hot water-filled pot in which you sterilized your jars. Bring to a boil. Process in a boiling waterbath for 10-15 minutes (for pint jars). Carefully remove the processed jars from the waterbath and allow them to cool, undisturbed, for 24 hours. Shortly after you remove the jars from the canner you will hear a “ping” as the jar seals. After 24 hours, check the seal by unscrewing the ring band from the jar and lifting the jar by the flat lid. If you can lift it in this manner, consider the seal tight – label & store your pickles in your pantry. These pickles are good right away, & better in a month. Stored properly, they will last about a year.
Look good? Can’t wait ’till next summer? Well, c’mon a my house – I may not give you candy, but it’s more than likely I’ll be serving up some bread & butter chips!