Patriotic Pickles

Still have those cucumbers from the last share? Not ready to start canning yet? Well, the New York Times had a recipe this morning for making bread and butter pickles that you don't have to can--they keep in the refrigerator for up to a month. And if they are like most bread and butter pickles, they will taste so good you don't have to worry about them lasting even that whole month.

The NY Times article also had interesting recipes for homemade mustard and ketchup, so here's a link if you are interested. But I'll reprint the recipe for pickles here so you can get started on them right away!

No-Can Bread and Butter Pickles

1 pound cucumbers
2 Tbsps kosher salt
3 large sprigs fresh dill
1/4 cup light brown sugar
/3 cup cider vinegar
2 tsps. coriander seeds
1/2 tsp. black peppercorns
1/4 tsp. allspice berries

Trim ends from cucumbers and slice into 1/4-inch thick rounds. In a colaner set over a bowl, toss them with salt. Refrigerate uncovered for 2 hours. Drain and transfer cucumbers and dill to bowl.

In a small saucepan, combine sugar, viengar, coriander, peppercorns, and alllspice; bring to a boil and cook until sugar dissolves. Pour hot liquid over cucumbers and toss well. Let stand, tossing every 10 mintes, for 30 minutes. Transfer to a clean (run through the dishwasher or pour hot water and let stand for ten minutes or so), airtight jar and referigerate. Makes approximately 1 quart; pickles keep for about a month.