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@Aroogah
From requests from the Food thread - Southern Bread and Butter pickles
This uses Imperial measurements as it is more traditional and accurate. We didn't abandon our own home grown measurement system for something French, so HTFU.
Makes 1 quart jar (approx 380ml) of pickles. You will need....
1lb Kirby cucumbers - these are also known as Ogorki and can be found in local Polish shops.
1 sweet onion (must be sweet - you can find them)
1 large shallot
1/8 cup Rock Salt - It MUST be Rock Salt if you go by volume. Otherwise about 35g of whatever salt you have
1/2 cup white wine vinegar or cider vinegar - or a bit of both is fine
1/2 cup sugar
1/4 tea spoon each of ground tumeric and celery seed
1 Tablespoon each of mustard seed and corriander seed
1 large pinch of chili flakes
Wash the cucumbers well - using a veg brush if you have one - and then slice them around 1/4 inch thick. Slice the onion and shallot about the same thickness.
Toss the cucumber, onion and shallot in the salt and then place in a large bowl. Cover the mixture with ice and leave it for a couple of hours - no need to refrigerate. Once ready - drain the cucumber/onion mix of all water.
In a medium saucepan combine the vinegar, sugar and remaining spices to a boil. Add the cucumbers to the vinegar mixture and bring to a light simmer. Transfer the contents to the jar and seal. Once cool transfer to the fridge where they should keep for about 3 weeks.
Serve with BBQ meat and use the juice for picklebacks (google it).
(Note - pics are from a double batch that I made)