I first made these pickles after a friend gave me a bounty of cucumbers fresh from her garden, and I knew I needed to find a way to use them before they went bad. This Bread and Butter pickle recipe solved my problem and was very uncomplicated to make. Even though it isn’t exactly garden season at the moment, you can still find cucumbers at the grocery store and have these stashed in your fridge year round. They keep for about a month in the fridge and also make great gifts! I haven’t encountered anyone who doesn’t appreciate a jar of homemade pickles to snack on!
Start by slicing your cucumbers into coins and soaking them in icy water along with onions and a bunch of salt. Let them sit for at least 2 hours to ensure the pickles stay crunchy. 🙂
Bread and Butter Pickle ingredients
Then you just bring the vinegar and all the seasonings to a boil.
Drain the cucumber and onion, and add to the seasoning mixture on the stove.
Turn the heat off and transfer everything to a jar. Let it cool to room temp, put the lid on and store in the fridge for up to a month. Yum!
Bread and Butter Pickles Recipe
1 lb pickling cucumbers, like Israeli of Kirby, sliced into coins
1 small yellow onion, sliced as thinly as possible
2 tbsp kosher salt
1/2 cup white wine vinegar
1/2 cup raw honey
1/2 tsp ground turmeric
1/2 tsp black peppercorns
1 tsp mustard seeds
1 tsp coriander seeds
A pinch of celery seed
1 bay leaf
- Combine the cucumbers, onion and salt in a large mixing bowl of very icy ice water and let them sit for 2 hours (this will help keep the pickles very crunchy).
- Meanwhile, bring the vinegar, honey and seasonings to a boil in a large pot. Drain the cucumbers and onions and add them to the pot. Bring back to a boil, immediately turn off the heat, and transfer the entire mixture to a glass jar.
- Once the jar cools to room temperature, put a lid on it and store in the refrigerator for up to a month.
Makes about a pint
From: It’s All Good
I learned long ago not to fight the food cravings when they arrive. They don’t go away, they only intensify. Even when that craving is for spicy Indian food when it’s 40 degrees outside. So when this particular craving came knocking, I welcomed it by trying out a recipe for Red Lentil Dal I’d had bookmarked for a while. Served alongside some Chicken Tikka and some rice, this Indian feast hit the spot.
I love the variety of spices used in Indian food. Cumin, chili powder, tumeric, coriander, ginger etc. etc. etc. For this recipe, line up a few select spices alongside some onions and garlic, jalapeno and red lentils. Very few ingredients – all totally healthy by the way – doesn’t mean it’s lacking in any way. Just in case you were wondering.
Red Lentil Dal Ingredients
Soften the lentils in some boiling water…
…and get the onion, garlic and spice base going…
Onion, garlic and jalapeno base
…mix the softened lentils into the spice mixture…
Lentil and onion mixture
…and serve with Basmati rice and chicken tikka masala. A feast!
Red Lentil Dahl and Chicken Tikka
Red Lentil Dal Recipe
3 cups water
1 cup dried red lentils, rinsed and drained
1 tsp canola oil
2 cloves garlic, minced
1 onion, chopped
1 hot chili pepper, seeded and chopped (I usually go with a Jalapeno)
1 tsp minced fresh ginger
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp kosher salt
Fresh cilantro leaves
- In medium saucepan, combine water and lentils. Bring to boil; reduce heat, cover and simmer for 15 minutes or until lentils are tender.
- Heat oil in non-stick frying pan over medium-high heat. Cook garlic and onion for 10 minutes or until softened and turning golden brown. Add chili pepper, ginger, cumin, coriander, turmeric and salt; cook for 2 minutes. Stir in lentils and cook for 5 minutes or until thickened and liquid is evaporated. Garnish with cilantro before serving.
From: The G.I. Diet Cookbook