TEENY MCMUNN: MY RECIPE BOXe

Back in the saddle, as "they" say, where I come from (Montana). A huge thank you for Dena for sharing her grandma Violet's recipe. I smiled when Dena shared that her grandma took recipes out of magazines in the waiting room. I gave her a high five! I love to read the stories and share ideas behind the recipes. Many of my recipes have also come from my boys' great-grandma. I sometimes wonder how many generations we will share recipes before we enter the Jetson age. If you have a favorite recipe you would like to share, please send it.

This recipe I found on Facebook and I thought it might be fun to try. I have not yet. I'm embarrassed to ask, but one doesn't grow "pickling cucumbers" right? They are just small cucumbers?

INGREDIENTS:

5 ½ c. (about 1 ½ pounds) thinly sliced (about ¼ inch) pickling cucumbers

1 ½ Tbsp kosher salt

1 c. thinly sliced sweet onion

1 c. granulated sugar

1 c. white vinegar

½ c. apple cider vinegar

¼ c. light brown sugar

1 ½ tsp mustard seeds

½ tsp celery seeds

1/8 tsp ground turmeric

DIRECTIONS:

Combine cucumbers and salt in a large shallow bowl, cover and chill for 1 ½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well and return cucumbers to bowl. Add onions to the bowl and toss with the cucumbers.

Combine the granulated sugar, white vinegar, apple vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric in a medium saucepan: bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over the cucumber mixture. Let stand at room temperature for 1 hour. Cover and refrigerate for 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

MY NOTES:

I had not heard of celery seeds, but I hear they are not uncommon. Since Walla Walla sweet onions are in season, this might be another good use for them.

There is that kosher salt again. I may have to purchase some to have on hand. It seems like I am coming across it quite a bit.

I hope to make this soon, but if you do, let me know what you think.

ENJOY.