Whatever you choose to call them, this is one of those family recipes is one that is shown to people, not necessarily published in books, unless it's one of those good old church cookbooks. It would be passed down from your grandmother, or great aunt, if they made good pickles. It's a recipe we look forward to every summer. There is nothing in the stores like them, and they are incredibly easy to make. No canning expertise needed here, just a clean jar and plenty of cucumbers.
They are similar to what you would call Yum Yum pickles or bread and butter pickles. I wouldn’t call them a condiment, as they are almost their own food group at my house. Eat them as is, top a smashburger with them, chop them up in tuna salad, or egg salad, and they honestly just make every dish tastier. They are tangy, sweet and with the right amount of crunch.
A common way to make this recipe is using fresh summer cauliflower, chopped into bite sized pieces, carrots and garden peppers. I’ve made it that way in the past and while it’s all delicious, the cucumbers would be eaten, leaving the other vegetables mostly forgotten at the bottom of the jar. Now I make them as you see in the photos, just cucumbers and onion. Vidalia onion is preferred if I can find them, if not, any fresh sweet onions will do.
So the quantity is not clearly specified, because it does depend on the size of the jar you use. Find one that fits in the fridge and, equally important, doesn’t leak. No one wants to clean sticky hardened brine off of the fridge shelves. Believe me.
Pick your vessel. I like to use kilner jars, or fido jars. I have plenty on hand, but any other jar will work. Use a pickle jar, ice cream pail, honey bucket, whatever. Now, here’s where the guesswork comes in. You will need enough cucumbers or vegetables that will approximately fill that jar or bucket 1 ½ times. When the cucumbers are in the hot brine, they will shrink. I usually buy more than I think I’m gonna need for this recipe, you can always use fresh sliced cucumbers to make cream cheese and cucumber sandwiches.
How to make Bucket Pickles
Unpeeled, sliced cucumbers
Carrots, cauliflower, and peppers
1 large sweet onion, sliced
3 cups white sugar
3 cups vinegar
1 teaspoon mustard seed
1 teaspoon turmeric
2 tablespoons salt
In a large pot, add sugar, vinegar, mustard seed, turmeric and salt. Bring to a rolling boil, whisking to dissolve sugar. Reduce heat to low. Add sliced vegetables. Mix well. Remove from heat. Let cool 15-20 minutes. Pack vegetables into container of your choice. Pour brine over, ensuring that cucumbers are covered. Refrigerate and let sit for 2-3 days before eating.
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