For those of you that are wondering where I have disappeared to, wonder no more I took the month of August off and enjoyed every single second of it however, I am excited to be back at Seasons and running our Fall term. However, since I’m not very good at sitting still, I kept myself very busy at the cottage. I made a whole bunch of friendship bracelets (yes that’s right I’m bringing the 90s back). I also got into canning and figured since Fall is around the corner this is the perfect time. We had this fabulous antique oven/stove up at the at cottage which wasn’t all that great for baking but just perfect for pickling.
Here’s a great recipe for Bread and Butter Pickles, easy and delicious!
Bread and Butter Pickles
5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
1 1/2 Tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated white sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar (packed)
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric
1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.
2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks