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Lady Finger Refrigerated Bread and Butter Pickles
These sweet pickles go well with our End of Summer Salmon Roll, in sandwiches, on salads, or all by themselves. Chop them to create a sweet relish for your next hot dog cook out!
3 miniature cucumbers (6” long) cleaned and sliced into 1/8” thick rounds
¼ small sweet onion peeled and sliced thinly
2 teaspoons of sweet red bell pepper (minced)
¼ teaspoon mustard seed
¾ cup white distilled vinegar
1 cup granulated sugar
1 Tablespoon pickling spice
1-teaspoon kosher salt
Place cucumber rounds, onion slices, minced red bell pepper, and mustard seed in a 2-quart heatproof bowl.
Combine vinegar, sugar, pickling spice, turmeric, and salt in the
360 by Americraft 1-quart saucepan.
Place the pan, uncovered, over medium heat. Stir to dissolve the sugar, about 2 minutes.
Reduce the heat to low. Allow the spices to steep for 7 minutes. Stir occasionally.
(The mixture should never boil.)
Place a mesh strainer over the heatproof bowl.
Remove the pan from the heat and pour the hot liquid through the strainer over the cucumber mixture. (Use caution when pouring hot, sugar liquids.) Discard the strained spices.
Cover bowl with plastic wrap. Allow the pickles to cool then place in refrigerator
Store in refrigerator for up to two weeks.
Hint: Cut onion in half lengthwise, keeping the root end in tact on both halves. Peel onion. Place on cutting board flat side down and slice thin moon shaped pieces.