Thursday, March 15, 2012

Pickle it, Just a Little Bit

I developed this recipe after two meals at Chicago Q in which I could not get enough of their house pickles. The restaurant is selling them by the jar now but it's way more fun to make your own. Best of all, they're done in a few hours. I made them a few nights ago. Within two hours of putting them in jars they had cooled and were quite enjoyable.

They are essentially a bread and butter pickle, but these have considerably less sugar and taste nothing like the sweet nasty that is the bread and butter pickle. These are crunchy and spicy and totally addictive. The onion bits are smashing, too.

My recipe is a based on the two recipes that looked most promising, one from Smitten Kitchen and the other from Lady Martha.

Oh, it should be noted that these are perfectly safe to keep in the refrigerator without making a canning event of it. If if you'd like to put up a great quantity just follow the recipe and sterilize your jars before filling, then just can as usual.

Here's that recipe:

Pickles for a Barbecue
Print recipe only here

Makes 1 quart

1 pounds Kirby cucumbers or pickle cukes, rinsed and cut thick on a diagonal
1/2 medium sweet onion
1 T Kosher salt
2 cups ice
3/4 cup apple cider vinegar
3/4 cup white vinegar
1/3 cup sugar
1 T mustard seed
1 t coriander seed
1/2 t whole black peppercorns
1/4 t celery seed
1/4 t turmeric
1/4 t chili flakes

In a large bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. let stand at room temperature for two hours.

In a pot, bring sugar, vinegars and spices to a boil. Drain cucumbers ann onions, discarding any unmelted ice. Rinse well and drain again.

Add cucumbers to pot and bring back to a boil, tossing. Remove from heat and cool. Transfer to mason jars and store in refrigerator.

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