Pickles, Bread and Butter, Quick and Easy
Servings: 2 quarts
Equipment
- 3 quart saucepan
- 2 quart size mason jars
- 2 mason jar seals and bands
- ladle
- jar funnel
- Knife
- Cutting Board
Ingredients
- 1 long English cucumber (or several pickle sized cukes from your garden)
- 3 cups distilled vinegar
- 3 cups sugar
- 1/3 cups coarse sea salt (or canning salt)
- 1 Tbsp celery seed
- 1 Tbsp ground turmeric
- 1 Tbsp mustard seed
Instructions
Making the Brine:
- Put vinegar, sugar, salt, celery seed, turmeric and mustard seed into 3 quart saucepan (note: turmeric will turn everything a lovely shade pf bright orange/yellow so be careful to choose a pan and utensils that will not stain).
- Cook brine at medium heat on the stove top until the sugar and salt are dissolved (about 10-15 minutes). Stir occassionally to help dissolve the suger and salt.
Meanwhile:
- Cut the cucumber(s) into thin slices and place them into the mason jars.
Finish the jars:
- When the brine is ready pour it over the cucumbers in the jars. Leave about 1/2 inche head space between top of pickles and lid.
- Wipe the edge of the jars with a clean cloth.
- Place seal and band on each jar.
- Place jars in refrigerator.
- Wait at least 24 hours before eating your pickles. They are great alone or with any sandwich, especially grilled cheese!