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Refrigerator Bread & Butter Pickles Recipe
From Farm Where Life is Good
<p>They are easy and right there in the fridge for sandwiches, burgers and a quick snack!</p>Source: http://fromthebartolinikitchens.com/2011/06/15/refrigerator-bread-butter-pickles/ (Entered by Lara Rasmussen Anderson)
Serves: depends on the appetite and use
Ingredients
2 lb
pickling cucumbers, sliced no less than 1/8 inch thick
1
large onion, sliced thin
3 Tbsp
kosher salt
2 cups
cider vinegar
1 1/2 cups
sugar
1 tsp
yellow mustard seeds
1/2 tsp
celery seeds
1/4 tsp
ground turmeric
Step by Step Instructions
- Place cucumbers, onion, and salt in a large strainer/colander and mix well. Place strainer in the sink where excess water will drain for one hour.
- Combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric in a large sauce pan, over med-high heat, and bring to a boil. Reduce heat, add cucumbers and onion to the pan, place a dish on top of the mixture to keep the contents submerged, cover the pan, and simmer for about 5 – 7 minutes.
- Place the mixture in sterile jars and allow to cool a bit before covering and placing in the refrigerator. Best when served fully chilled. Pickles will keep for a few weeks in the refrigerator.
- To can them, follow the above instructions. Once the jars have been filled with lids and tops in place, though not sealed tightly, place them in a boiling water bath deep enough to cover the jars by at least an inch. Leave them to process for 10 minutes before removing them to a cloth-covered surface, where they should remain undisturbed for 24 hours. At the end of that time, test to make sure each has sealed and store in a cool, dark place. Those that haven’t sealed properly must be immediately refrigerated and used with the next few weeks.