Refrigerator Bread and Butter Pickles from Cooking Light

Refrigerator Bread and Butter Pickles From Cooking Light

YIELD: 16 servings (serving size: about 1/4 cup drained pickles)

Ingredients

5 1/2 cups thinly sliced pickling cucumbers (about 1 1/2 pounds)

1 1/2 tablespoons kosher salt

1 cup thinly sliced onion

1 cup sugar

1 cup white vinegar

1/2 cup cider vinegar

1/4 cup packed brown sugar

1 1/2 teaspoons mustard seeds

1/2 teaspoon celery seeds

1/8 teaspoon turmeric

Preparation

1. Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add onion to bowl.

2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

Rosemary's Rhubarb Cherry Chutney

Rhubarb Cherry Chutney

1 tblsp. vegetable oil

1 1/2 c. diced red onion

1 tblsp. grated ginger root

pinch of salt

1/4 c. cider vinegar

1/4 c. sugar

1/2 tsp. ground coriander

1/2 tsp. ground cardamom

1 tsp. ground cinnamon

1/2 c. dried cherries

1 1/2 c. cherry or apple juice (I used black cherry juice, because it's what I could find.)

4 c. sliced rhubarb (1" pieces)

Warm the oil in a nonreactive saucepan and add onions, ginger, and salt.  Cover and saute on medium heat, stirring often, until onions are softened and clear, about 10 minutes.

Add vinegar, sugar, spices, cherries, and juice and bring to a boil, then reduce heat and simmer for 5 minutes.  Add rhubarb and simmer (covered) for an additional 10 minutes until the rhubarb is tender and the chutney somewhat thickened.  Store in sealed container in the refrigerator.  (Keeps at least 2 weeks; or freeze for longer storage.)

Good with Indian curries, fish, or an English ploughman's lunch!