I mentioned on Friday that I had eaten bread and butter pickles at my Mom’s house not long ago. When she asked if I wanted to try some of the sweet pickles she made, I quickly said no, since I can’t stand sweet pickles.
But, when Eric had some, I decided to try a little taste. Then, I had to steal them off of his plate. And, just a few days later, I had to make my own batch. I was pleased at how easy they were to make.
My Mom picked up almost all of the ingredients I needed for me. So, the first step was to wash the pickling cucumbers that she had picked up for me. I forgot to count how many I started with. I think somewhere in the neighborhood of 14 – 16.
Next, I thinly sliced all of the pickling cucumbers. I ran out of room in the bowl I was putting them in, so you’ll see that I just stuck a cucumber’s worth in each of the big jars that I was getting ready to use.
I also chopped up the onion. And I cried. And I chopped some more, and I cried some more.
I am normally not crazy about onions, so I only used about half the amount in the recipe, but I decided that it was probably important to the recipe to actually put them in. (Plus, on the up side, the onions get pickled too, and they just taste a lot like pickles in the end.)
I filled up six jars with cucumber slices and chopped onions. My Mom warned me many times to really jam the jars full of cucumbers and onions. I thought I had. Let me tell you — I definitely had not. Next time I make them, I am going to push much harder than this. They aren’t all that full, though they do look really full.
Do you know what was less pleasant? When I did it again.
I’m funny about pouring boiling hot liquids. So, instead of pouring the boiling hot liquid from the pan straight into the jars, I used a super-sized mixing cup (okay, it’s really the batter bowl or something like that from a certain company that sent me a cease and desist email).
So, here’s the proof that I did not pack in the jars full enough. See how each jar has quite a large area of liquid at the bottom? Yeah, you see it? Well, that’s the proof. (It got a little bit worse after this too!)
- 1 teaspoons Celery seeds
- 1 teaspoons Mustard seeds
- 4 cups sugar
- 2 cups vinegar
- 2 tablespoons salt
- 1 large onion
- pickling cucumbers
- Slice unpeeled cucumbers (thinly) and sliced onion into glass jars. Pack tightly.
- Bring spices, sugar and vinegar to a boil.
- Pour over cucumbers and onions.
- (Quick note: I didn't have enough liquid for the amount of cucumbers I had, but the nice thing is that the mixture comes together really fast. So, I just whipped up another ¼ batch of the liquid to finish up my jars. So, don't worry if you don't have the right amount.)
- Store in fridge. Mix occasionally. (Keeps for many months.)
Enjoy! (I know I have been. I actually had 12, yes 12, pickles on my hamburger at dinner time tonight.)