Tuesday, June 22, 2010

Ma Kettle

Ma's been puttin' up her pickles & jam. Also baking bread. I concede all of my former hipster cred.

The bread & butter pickle recipe is (very slightly) adapted from Smitten Kitchen. The coriander lends them a remarkable freshness. They're also much less sweet than every other bread & butter pickle I've ever tasted. I find them incredibly delicious (if I may say so myself).


1 cup sugar
1/4 teaspoons ground turmeric
2 tablespoons mustard seeds
2 teaspoons ground coriander
1/2 teaspoon celery seed


2 lbs. Persian cucumbers, sliced 1/4"
1 sweet onion, sliced thin
1/4 cup Kosher salt
mix together & cover with ice for 2 hours at room temperature


combine spices with 1 cup distilled white vinegar & bring to a boil
drain cucumbers & onion mixture & add to the pot
return nearly to a boil
remove from heat & allow to cool
jar 'em up & store in fridge up to 3 weeks

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The jam is from the batch we made when we went picking & the bread is the Dutch oven method from Artisan Bread in Five Minutes a Day. (Preheat the dutch oven for 20 mins at 500. Then add the shaped, rested, floured & slashed dough on parchment to the pot. Bake with lid on at 500 for 15 minutes. Then remove the lid, lower temp to 450 and bake for about another 15-20 minutes).

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