Chef Secrets: Homemade Pickles!

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

Ingredients:
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

Directions:
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.

Ingredients:
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

Directions:
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.

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