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Famous Back Eddy House Pickles




Source of Recipe


the web


Recipe Introduction


These pickles always disappear fast. But no need to worry: this is a
supremely adaptable and generous pickle. You can add more vegetables
to the container as the supply dwindles, using the same ones as the
original batch or adding different ones. You can also freshen and
expand the syrup as needed. To do so, simply combine vinegar and
brown sugar in the same proportions as the recipe, bring them to a
boil, add spices in the same proportions, and simmer for five
minutes. When the syrup is cool, add it to the container.

These pickles are fantastic as low-fat, high-flavor, crunch-imbued
appetizers, so serve your guests a plate of them instead of the
standard cheese and crackers.



List of Ingredients




2 pounds pickling cucumbers (less than 5 inches long)
3 tablespoons kosher OR other coarse salt
3 tablespoons vegetable oil
5 cloves garlic, peeled and bruised
1 pound carrots, peeled and cut on the diagonal into 1/4-inch slices
1 red bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
2 medium onions, peeled and thinly sliced (about 2 cups)
4 cups cider vinegar
2 1/4 cups packed brown sugar
1 teaspoon fennel seeds
1 teaspoon ground cloves
2 bay leaves
1 tablespoon yellow mustard seeds
2 tablespoons prepared Dijon mustard
2 teaspoons whole allspice berries, cracked
2 teaspoons coriander seeds, toasted and cracked

Recipe



Trim and discard blossom ends of cucumbers, then cut cucumbers into
rounds about 1/4- to 3/8-inch thick.

In a medium nonreactive bowl, combine cucumbers and salt and toss to
coat. Cover with ice cubes or crushed ice and let stand in
refrigerator 1 to 2 hours.

Drain cucumbers, rinse well, then drain again. In a medium saute pan,
combine oil, garlic, carrots, bell peppers and onions and cook over
medium heat, stirring occasionally to prevent browning, until carrots
"sweat" and soften a bit, 5 to 10 minutes. Remove from heat and
combine with cucumbers.

In a nonreactive pan, combine vinegar, brown sugar and all spices.
Bring to a boil over medium-high heat, stirring to dissolve sugar.
Continue to boil 5 minutes to flavor syrup with spices. Pour boiling
syrup over vegetables, allow to cool to room temperature, and then
cover and refrigerate. This pickle will keep, covered and
refrigerated, 1 month. Makes about 12 cups.