Budda Pickles

June 30, 2010

Yes, they are pronounced Budda pickles, Budda with a New York accent (Butter….). The original recipe is found in a fabulous book called the Art of Preserving. This is one from Rick of Rick Picks (www.rickspicksnyc.com). These are perfect for backyard BBQs…just a touch of sweetness. I tweeked this a bit for making my own pickles, so here goes:
6 lb Kirby Pickling Cucumbers
1 Large Sweet Onion
4 TBSP Kosher Salt
1/2 cup Sugar
2 Tsp Tumeric
2 Tsp Yellow Mustard Seeds
1 Tsp Black Mustard Seeds
1/2 Tsp Dill Seed
1 1/2 Tsp Fresh Ground Guajillo Pepper
3/4 Cup Dried Pitted Cherries (sweet)
5 Cups Cider Vinegar
1 Cup White Vinegar
3 Cups Water
Prepare cucumbers, cutting in round slices about 1/4 inch thick. Cut onions the same. Put aside in a large bowl while you are making the brine. Pour vinegar, all of the spices, water and the cherries into your non-reactive pot. Bring to a boil. Turn the fan on so that you don’t cough to death. Shut the fire after about 10 minutes. Carefully take the cherries out using a slotted spoon (now that they have come back to life) and add them to the bowl of cucumber and onion slices–stir to combine. Have your jars ready in boiling water bath. I find this recipe makes about 10 16 oz jars. Take your jars out of the bath and fill with cucumber mixture, packed tightly. Seal your lids. Immerse in water bath, boil them for 10 minutes. I have eaten these a few days later, but it is best to leave them two weeks if you can wait that long.