CHICOPEE, Mass. (Mass Appeal) – Celebrate cucumber season by making your own pickles! Personal Chef Bill Collins from ChefBill.com showed us how to make bread and butter pickles and dill pickles.
Bread and Butter Pickles
1 ½ pounds pickling cucumbers, cut into ¼ inch slices
1 ½ tablespoons pickling or kosher salt
1 large onion, peeled and thinly sliced
1 cup sugar
¼ cup brown sugar
1 cup white vinegar
½ cup apple cider vinegar
1 ½ teaspoons mustard seed
½ teaspoon celery seed
1/8 teaspoon ground turmeric
Combine cucumbers and salt in a large shallow bowl; cover and refrigerate for 1 ½ hours.
Rinse the salt off the cucumbers, and drain the excess water in a strainer or colander. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well.
Place the cucumbers and onions in a nonreactive bowl.
Combine the sugars, vinegars, mustard seed, celery seed, and turmeric in a saucepan, and bring to a simmer over medium heat. Once the sugar has dissolved, pour the hot mixture over the cucumber slices and onion, and let it rest at room temperature for 1 hour.
Cover and refrigerate overnight and store in an airtight container in refrigerator for up to 4 weeks
Fast Refrigerator Dill Pickles
You’ll need a 1 liter lidded jar to make these pickles.
8-10 small, pickling cucumbers, rinsed of any remaining dirt
3 teaspoons kosher salt
3 tablespoons chopped fresh dill or 1 teaspoon dill seed
2 cloves garlic, peeled and flattened
½ cup white vinegar
Cut the cucumbers into slices ¼” thick, or into very thin spears, and place them in the jar.
Add the salt and dill, then add the white vinegar. Close the jar and give it a few shakes to begin distributing the ingredients.
Within 2 hours, you’ll not that there’s more liquid in the jar. Occasionally turn the jar over to re-soak the pickles over the next day or so.
The pickles will be ready to eat in two hours, but the flavors will continue to get even better over 3-5 days.