The Villages - September 2016 - 43

Bread-and-Butter Pickles IngredIents 5 1/2 cups or 1 1/2 pounds small pickling cucumbers (Big cucumbers tend to get mushy.); 1 1/2 tablespoons kosher salt; 1 cup sweet onion, thinly sliced; 1 cup granulated white sugar; 1/4 cup light brown sugar, packed; 1 cup white vinegar; 1/2 cup apple cider vinegar; 1/4 teaspoon ground turmeric; 1 1/2 teaspoons mustard seeds; 3/4 teaspoon celery seeds; 3 teaspoons pickling spice blend; a pinch or more of red pepper flakes, for a spicy kick Makes: 3 wide-mouthed, one-pint jars dIrectIons 1) Slice the cucumbers thin, but not too thin. You want them to have a little bit of crunch. 2) In a large, shallow bowl, combine cucumbers and salt. Cover and chill for 1 1/2 hours. 3) Move cucumbers into a colander and rinse thoroughly under cold water. Drain well and return cucumbers to bowl. 4) Add onion to bowl. 5) In a medium saucepan, combine white and brown sugars with vinegars and turmeric. Bring to a simmer over medium heat, stirring until sugar dissolves. 6) Open three one-pint canning jars. In each one, add 1/2 teaspoon mustard seeds, 1/4 teaspoon celery seeds and 1 teaspoon pickling spice blend. To give it a little kick, add a few pepper flakes to each jar. 7) Pack each jar with a third of the cucumber-onion mixture. 8) Pour hot vinegar mixture on top and fill to within 1/2 inch of the top of jars. 9) Make sure the rims on the jars are completely dry and cover them with rubber-lined lids. Place upside-down for an hour at room temperature to cool. 10) Flip the jars right-side up to seal the lids and immediately place them in the refrigerator. The pickles should be ready to enjoy after 24 hours, but you can sample them within just a few hours. Store leftovers in the refrigerator up to two weeks. T h e y h av e T h aT s w e e T- Ta r T Ta s T e a n d T h e y ' r e c r i s p. i l o v e T h i s m i x T u r e because of The color. i Think you geT a n i c e b r i n e d l o o k T o i T. - Peggy s eymour servIng suggestIons Enjoy these classic pickles as a side for hamburgers, put them on your relish tray, eat them right out of the jar, or chop them up and mix them in tuna or coleslaw, Seymour said. UpcoMing cooking DeMonstration Join Instructor Peggy Seymour for an hour-long cooking demonstration on fall pies 2:30 Sept. 12 and 19 at The Spice & Tea Exchange, 3638 Kiessel Road in Brownwood. Watch the demonstration, sample the finished products and take home recipes and spice packs for $20 a person. Space is limited to 20 people per class. sign Up in the store, at 633-4780 or tstebrownwooD@spiceanDtea.coM. MAGAZINE 43

Table of Contents for the Digital Edition of The Villages - September 2016