f o o d AMERICAN CLASSICS
CLASSIC BREAD &
BUTTER PICKLES
P R E P :60M IN . C H IL L :3 T O 2 4 HR.
12
cups
Y
a
-inch slices small pickling
cucumbers (about 4 lb.)
2
medium onions, thinly sliced
6
Tbsp. kosher or pickling salt
4
toscupscrushedice
3
cups granulated sugar
3
cups cider vinegar
2
Tbsp. mustard seeds
2
tsp. celery seeds
4
V^-inch slices unpeeled
fresh ginger
1
.
In a large bowl gently toss the
cucumbers, onions, and kosher salt.
Transfer to colander set in extra-large
bowl, layering with ice, and finishing
with a layer of ice. Weight with heavy
plate. Chill overnight, up to 24 hours.
2
.
Meanwhile, for pickling syrup, in
large nonreactive (stainless, enamel,
or nonstick) saucepan combine sugar,
vinegar, mustard seeds, celery seeds,
and ginger. Bring to boiling; reduce
heat and simmer, uncovered,
3 minutes. Remove from heat. Cool,
cover, and refrigerate until ready to
proceed with recipe.
3
.
After cucumbers have chilled,
remove any unmelted ice and discard
any liquid in bowl. Transfer cucumber
mixture to nonreactive Dutch oven.
4
.
Strain syrup through a large sieve
lined with cheesecloth over
cucumbers. Bring mixture just to
a low boil, stirring occasionally.
Remove from heat.
5
.
With a large spoon transfer
cucumbers to hot sterilized pint
canningjars, leaving1/^ inch headspace.
Bring syrup in Dutch oven to boiling.
Ladle hot syrup over pickles to cover.
Wipe jar rims with damp cloth. Put on
lids and screw bands. To seal, invert
jars until cool. Store in refrigerator.
MAKES 5 PINTS (4 0 V4-CUP SERVINGS).
ADD T H E R IG H T SALT
“Kosher or pickling salt is
best. Table salt can discolor
the pickles and make the
brine cloudy.”
PREPARE T H E SYRUP
“Make the pickling syrup while
the cucumbers are on ice,
allowing time for the spices
to impart their flavor.”
EACH SERVING38
c a l, O g f a t , 0 m g c h o l,
2 9 1 m g s o d ia r n , 9 g c a r b o , O g fib e r ,
O g p r o . D a il y V a lu e s : 1 % v i t . A , 2 % v it . C ,
1 % c a lc iu m , 1 % iro n .
L E A R N M O R E a b o u t pickles and other
Am erican Classics from Scott at
bettertv.com.
For m ore how-tos, logon to
BHG.com/
americanddssics.
H EAT CU CU M BERS AND
PICKLIN G SYRUP
“Bring just to boiling, stirring
occasionally and taking care
to cook the cucumbers as
little as possible.”
CH ILL AND W EIG H T
‘The ice crisps the cucumber
slices. The heavy plate presses
out excess moisture, ensuring
firm pickles.”
STRAIN TH E SYRUP
“I like a clear syrup without
seeds clinging to pickles.”
To remove the spices, strain
through a sieve lined with a
double layer of cheesecloth.
SPO O N PICKLES IN JARS
Fill sterilized jars with pickles
then ladle hot syrup to cover.
Use a damp cloth to wipe jar
rims before sealing,
1 8 4
AUGUST
2 0 0 9
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