Rit and Pickles

Sliced and ready

So today it’s crappy out.  A good day to do inside stuff.  Katie presented me with a recipe for bread & butter pickles courtesy of her boss. And said, “You HAVE to make these!”  Who am I to say no? We got Kirby cucumbers when we were out  east last weekend. You know, the miniature dwarf cucumbers.  Apparently specially geared  and destined to be pickled.

Cleaned them, sliced them, sliced the onion, threw them in a bowl (I could have used one of the crockery bowls I have downstairs and been thrown back immediately to the 1940’s, but I didn’t) with salt and ice cubes. And found myself idle for the next three hours while they…marinated? 

Marinating...I think?

However, never waste a minute, and all that. I decided to revive a dress that I’d gotten while thrifting, awesome little dress, drearily off white.  With pearl enhancements at the neck.  I  had the dye (Rit Violet. Or purple, maybe it was straight purple) Heated up the water (thought I could do it in the washing machine but, oh, front load. Not so much)  mixed in the dye – this isn’t so much different from baking, I’m thinking!  Wet the dress and threw it in. And stirred for a half hour. Working out pays off right there.  I gotta say, this dreary little dress came out amazing! It’s outside even as I speak, dripping leftover purple on the deck. Don’t worry, I’ll bring it in if the rain starts. 

A little Rit, a brand new dress!

But that detail, tho!

So after doing a little of this, a little of that, three hours later, I drained the cukes. And rinsed them. And drained them again. Had everything else mixed on the stove ready to go. I feel horrible. First time I ever used Mom’s “potato pot” for anything besides potato salad. I’m sure she’d understand. And likely be shocked that I actually am doing this. Boiled and stirred and poured them into jars. Done. Whoa. That was way too easy. I remember my grandmother boiling jars, covering the filled jars with wax to seal them.  Standing at the stove for, like, hours. That’s it?? They’re done?? Hmmm. Maybe I’m thinking of her making blackberry jelly. And I’m just not ready to go THERE yet.

So. These pickles. I’m not enthralled with the whole pickle thing. Kids who insist on drinking the pickle juice, I just don’t get it. However, I actually tasted one. Whoa, holy crap, it actually tastes like a legitimate bread and butter pickle!  Asked the fiancé to taste.  Knowing he is not enthralled with B & B pickles (he likes dill. I knew there was some reason we got along so well). Lo and behold, he actually LIKED them! And proceeded to quality check all 8 jars.

Pickling in process. I think.

Obligatory wide mouth funnel. 

And done!

So thank you, Patty, for sharing the recipe:
Bread And Butter Pickles
2 lbs. Kirby Cucumbers, scrubbed, ends trimmed, sliced crosswise ¼ inch thick
1 medium white onion, sliced ¼ inch thick
1 C. Ice cubes
2 Tblsp. Coarse salt
 2 C Apple cider vinegar
1 ½ C. Sugar
¾ tsp. Mustard seeds
½ tsp celery seeds
½ tsp. whole black peppercorns
¼ tsp. ground turmeric (I had fresh, go me!)

1.       In a large bowl, combine cucumbers, onion, ice cubes, and salt. Toss to combine. Let stand for 3 hours. Drain. Rinse well, and drain again.

2.       In a medium saucepan, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns and turmeric. Bring to a boil. Add cucumber mixture, and return to a boil, stirring occasionally. (no hint about how long to boil and stir, however I did for a bit, until they turned from fresh cucumber green to, you know, that pickled looking color.)

3.       Ladle pickles into clean jars. Let stand until cool. Cover and store, refrigerated, for up to one month.

That being said, Katie, clean out your fridge and make room, your pickles are ready!