Every year I make these pickles for a family Christmas party. They are a variation on a traditional bread and butter pickle. These are not shelf stable! I'm not canning them. They are cooked on the stove and need to be stored in the refrigerator. They will keep in the fridge for several weeks.
Here's what you'll need. Recipe follows blog post. Ingredients are: cucumbers, sweet onion, kosher salt, apple cider vinegar, sugar, ground mustard, red pepper flakes and mustard seed. The original recipe calls for pickling cucumbers but since I make this in winter they are not available where I shop. I've always used regular cucumbers and it comes out fine. If you use regular cucumbers you'll need to scrub them extra good. They are likely coated with wax and if you don't scrub most of the wax off you'll end up with a film on top of your pickles. It won't affect the taste but it's not terribly nice to look at.
Dump all your ingredients, except for your veggies, into a large pan on the stove. Stir it up and heat until boiling. Stir often to help dissolve the sugar. Most years I have extra liquid left at the end. It depends on how many cucumbers I use and how big my jars are. So, don't worry if you don't use it all.
Meanwhile slice up your veggies. I do this freehand with a knife. A mandolin would work fine if you want uniform slices. It doesn't matter too much to me, so I just use a knife.
Ditto for the onion.
Once your liquid is boiling you're ready to go.
Dump in HALF the veggies. Don't overcrowd your pot. You don't have to bother bringing the mixture back to a boil. Just stir them around so they all get submerged at some point.
You'll know when they are done because they go from bright cucumber green to dark pickle green. You all know what color a pickle is. This is the start. Bright green.
Be sure to light a candle when your son comes into the kitchen and tells you that it's "too stinky in here." This recipe will stink up your house. So crack a window, light some candles, etc. The smell lingers.
Keep stirring and moving things around.
This looks about right.
Remove pickles with a slotted spoon and allow to cool slightly in a separate bowl. At this point add the rest of your raw veggies and cook them. While they are cooking you can move the first batch to their jars. I just use tongs and shove them in there.
Pack them in there well but not too tightly. Once all the pickles are cooked and into jars I let the liquid cool for a bit. Then I ladle it into the jars slowly, giving it time to settle. Until the jars are full. Cover them loosely and allow to cool on the counter for a while. When they are cool enough to touch you can tighten the lids but I don't put the jars in the fridge until they are much closer to room temp. DO NOT PUT HOT JARS IN YOUR REFRIGERATOR!!!
Mmmm....the onions are my favorite part. Enjoy!
Shelly's Christmas Pickles
-2 cups sugar
-2 cups vinegar
-3 Tbsp kosher salt
-2 Tbsp yellow mustard seeds
-1 tsp dry yellow mustard
-1 tsp crushed red pepper flakes
-12 small pickling cucumbers OR 3-4 large cucumbers
-1-2 sweet onions
In large pot bring all ingredients (except cucumbers and onions) to a boil. Stir often to help dissolve sugar. Add about half the veggies and cook over med-high heat until cucumbers turn dark green. Remove to separate bowl until all veggies are cooked. Pack into jars. Allow liquid to cool slightly before pouring over pickles. Cover loosely until cool to the touch. Tighten jars and allow to cool to room temperature before storing in refrigerator. Keeps in fridge for several weeks.
