Bread & Butter Pickles
(Yields 3 quarts or 6 pints)
12-15 pickling cucumbers, depending on size, sliced into rounds
3 Tbs. kosher salt
1 1/2 tsp. tumeric
1 1/2 tsp. celery seeds
1 1/2 tsp. dill seeds
Big pinch of red chili flakes
1 Tbs. mustard seeds
3 medium onions, thinly sliced
3 cups cider vinegar
3 cups sugar
Toss cucumbers with salt in a nonreactive bowl. Top cucumber mixture with a couple inches of ice and place bowl in refrigerator for three to six hours. Remove any ice remaining in the bowl and drain cucumber mixture in a colander.
Combine spices and seeds in a small sauté pan and toast on low heat or in a 350°F oven for four to five minutes or until very fragrant.
In a nonreactive pot over high heat, bring vinegar and sugar to a boil. Pack cucumbers in sterilized jars. Push down to fill jars as much as possible. Divide spices evenly among the jars. Fill with vinegar mixture, leaving about half inch of space at the top of each. Process jars to seal.
■ Serve with hot dogs and burgers.
■ Mince and add to a remoulade or tartar sauce for fried, broiled, or chilled seafood.
■ Mince and combine with some of the pickle juice, dill, and olive oil for a great vinaigrette over fresh tomatoes, cucumbers, and sweet onions.
■ Serve on top of fried oysters with deviled egg sauce.