Thursday, September 22, 2011

Pickle Power

 The bread and butter recipe originates from Grandpa Mathias Thommes.   I remember the gallon jar (along with limburger cheese - yuk!) always in his fridge.  This is the first year I tried the dill recipe and the pepper flakes add a nice kick.

I purchased two of the large square jars from Target.  It is also worth purchasing a small madoline to slice the cukes - they even tast better with the thin even slices you can get with the "slice device."  XOX makes a $15 madoline that works just fine with cukes and onions.  Nancy.

Grandpa Thommes Refrigerator Bread and Butter Pickles
7 c sliced cukes
1 c sliced onions
2 c sugar
1 c white vinegar
1 tsp pickling or kosher salt
1 tsp mustard seed
1 tsp celery seed

Dissolve the sugar in the vinegar heating slightly if necessary, cool and add spices.  Pout over sliced cukes and onions and store in refrigerator.  Tip the jar over every couple days to mix the brine.  These tast good right a way but best after a week or so.

Refrigerator Dill Pickles
1 lb cukes sliced however you like but thin slices absorb the flavor best
1 c white vinegar
2 c cold water
1 tbsp sugar
2 tbsp kosher slat
1 tsp mustard seed
1 tsp whole peppercorns
1/2 tsp red pepper flakes
1 c fresh dill tops
5 cloves of garlic, peeled

Mix all ingredients until salt and sugar are dissolved.  Add sliced cukes to large jar and pour liquid and spice mixture on top.  Rotate jar to mix spices every few days.   These are good to sample early but best after a week or more. 

Now that you have pickles...Greg just told me about trying peanut butter pickle hamburgers...hmmmm, think I will stick to tuna salad and pickles.

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