Summer is coming to a close and the garden’s are producing some late blooming goodies.
I got my hands on some good seedless cucumbers or some might call them “burpless” even “English”, in any case I like using these cucumbers for making pickles, so I had about 30 minutes on my hands and I made Sweet Pickles
Slice the cucumbers, I used my Wolfgang Puck’s Crinkle Cutter
Put into a colander, sprinkle with salt, let set for 30 minutes
In a medium saucepan add, sugar, salt, onion powder, mustard & celery seed
Add both vinegar’s
Add colman’s mustard and stir to combine
Bring to a boil
Rinse the salted cucumbers
I used a 2 quart jar
add the cucumbers
then vinegar mixture, fill to the top, put lid on, let cool about an hour on the counter, then keep in refrigerator
Eat them plan or on a burger…how about a grilled cheese
4 Cucumbers (seedless, burpless, English)
2 tbsp. mustard seed
2 1/2 tsp. kosher salt, divided
2 tsp. celery seed
2/3 apple cider vinegar
2 3/4 cup white vinegar
2 1/4 cup white sugar
1/4 tsp. onion powder
1 tsp. colman’s english mustard
Slice cucumbers and place in a colander, sprinkle with 2 tsp. kosher salt and toss, let stand in sink to drain for 30 minutes.
Meanwhile in a medium sauce pan add sugar, 1/2 tsp. kosher salt, onion powder, mustard & celery seed, then add both vinegar’s, stir in colman’s mustard, bring to a boil, let boil for 1 minute. Remove from heat.
After 30 minutes rinse the cucumbers with cold water, then add cucumbers to the jar. You can use any size jars, just fill your cucumbers to the top. Add liquid to jars covering the cucumbers, put the lid on and let stand on the counter for an hour. Keep in refrigerator, and eat them up
I hope everyone had a great summer, I have been extremely busy and will continue to be busy into the fall, so bare with me as I might be even slower getting more recipes out, but more are to come I a sure you.
Thank you for stopping by and taking the time to read and enjoy my recipes!! :)