25 August 2011

Pickled Lemon Cucumbers (AB's B&Bs)

My goal before summer started, and before my garden was even planted, was to pickle something.  I had cucumbers in mind as the season started.  Much to my surprise, I ended up with lemon cucumbers, and since they taste almost exactly like conventional cucumbers, I figured they will be perfect for pickling. 

I hoped to pickle my cucumbers whole, but the round shape of the lemon cucumbers were a bit intimidating to me, so I looked for a pickle recipe that called for sliced cucumbers.  I looked to Alton Brown first to see what was in his repertoire and found a recipe for bread-and-butter pickles, AB's B&Bs.

The pickle prep was short and sweet, and they were sent to the refrigerator for their week long pickling process.  After the week was over, I was excited to try my yellow pickles.  Since they are bread-and-butter pickles, I expected them to be sweet, and I was not disappointed.  They were almost too sweet to eat by themselves, but they are quite delicious on hamburgers.  I imagine they would also be good made into relish, or on other hearty sandwiches like sloppy joes. 

I enjoyed my first attempt at pickling.  I really like the novelty of using lemon cucumbers as well.  Their large circumference made it so that all I needed was one pickle to cover my entire burger.  I do want to make a pickle that isn't so sweet, though.  With a number of lemon cucumbers ready to pick, I think I may try a recipe that calls for whole cucumbers.

AB's B&Bs
Recipe courtesy Alton Brown

1/2 medium onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water
1 cup cider vinegar
1 1/2 cups sugar
Pinch of kosher salt
1/2 teaspoon yellow mustard seed
1/2 teaspoon ground turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice

Combine the onion and cucumber in a 1-quart glass jar.  Combine the rest of the ingredients in a medium saucepan and bring to a boil.  Once boiling, reduce heat and simmer for four minutes.  Then, pour the pickling liquid over the onion and cucumber until the jar is completely full.  Cool to room temperature, then refrigerate for one week before serving. 

No comments:

Post a Comment


Related Posts with Thumbnails