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Back Eddy House Pickles




Source of Recipe


seattle times


List of Ingredients




- 1 pound pickling cucumbers (less than 5 inches long)
- 1½ tablespoons kosher salt
- ½ pound (about 2 medium) carrots
- 1 red bell pepper, stemmed and seeded
- 1 medium onion, halved and peeled
- 2 cloves garlic, peeled and halved
- 1 tablespoon vegetable oil
- 2 cups cider vinegar
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ teaspoon fennel seeds
- ½ teaspoon ground cloves
- 1 bay leaf
- 1½ teaspoons yellow mustard seeds
- 1 tablespoon Dijon mustard
- 1 teaspoon whole allspice berries
- 1 teaspoon coriander seed



Recipe



1. Trim ends from cucumbers, then cut into rounds about ¼-inch thick. In a medium nonreactive bowl, combine cucumbers and salt, tossing to coat. Cover with ice cubes and let stand in refrigerator 1 to 2 hours.

2. Peel and trim ends of carrots. Cut on the diagonal into 1/8-inch thick slices. Cut the bell pepper into ½-inch pieces. Slice the onions thinly; prepare garlic. Heat oil in a large sauté pan over medium heat. Add carrots, bell peppers, onions and garlic; sauté 5 minutes.

3. While vegetables are cooking, drain cucumbers and rinse well. Drain well again and put into a large bowl. Add sautéed vegetables to cucumbers.

4. In a medium saucepan, combine vinegar, brown and granulated sugars, fennel seeds, ground cloves, bay leaf, mustard seeds, Dijon, allspice and coriander seeds. Whisk well to blend. Bring to a boil, reduce heat and simmer 5 minutes. Pour boiling syrup over vegetables and let cool to room temperature. Cover and refrigerate overnight. They'll keep up to 1 month.