This past Tuesday Nina Lesser-Goldsmith was back in the kitchen teaching a group of kiddos how to cook! And what was on the menu this time? Pickles! Eight children learned basic knife skills to cut their cucumbers, helped make a brine, and even made their own labels for their jars. In the end, each child went home with 4 jars of freshly made bread-and-butter pickles.
If you want to make your own sweet (“bread and butter”) pickles, here’s the recipe:
- 1 pound cucumbers, sliced 1/4-inch thick (pickling cucumbers work best)
- 1 large sweet onion, thinly sliced
- 1/2-3/4 cup sugar or honey
- 1 cup apple cider vinegar
- 1/4 tsp. ground turmeric
- 1 Tbls. mustard seeds
- 1 Tbls. coriander seeds
- 1/4 tsp. celery seed
Place cucumbers, onion and salt in a colander set over bowl. Let this stand for one hour, and then discard drained liquid. Place cucumbers and onions in a large stainless steel or heat proof glass bowl. Bring the vinegar, sugar, mustard seeds, celery seeds and turmeric to a boil in a large saucepan. Pour the boiling liquid over the cucumbers. Press all of the cucumbers down into the liquid, using a weighted bowl to hold them down if necessary. Let the mixture sit until room temperature and then refrigerate, uncovered, for at least two hours before serving. (Pickles can be refrigerated in a covered container for up to two weeks or processed in jars for long term storing).
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