You’d think after being with someone for almost twelve years you’d know everything you possibly could about them right? Wrong. Don’t go all Jerry Springer on me now either, it’s not like that, what I’m talking about is pickle preference.
I thought the dill pickles I posted a few weeks ago were the Farmer’s favourite kind. WRONG. For those of you wondering, the Farmer’s favourite kind of pickles are these ones made in a bucket. I had no idea and I think he liked it that way. He just assumed I was blaming myself for the declining level of pickles in my bucket when really he was the one eating them the entire time.
Nana has been making these since I was really small and I’ve always called them bread and butter pickles or bucket pickles. Now that I’m older and I’m allowed to form my own opinion about things I also like to call them “lazy as hell” pickles or “the best way to get rid of a large bunch of cucumbers when they’re coming at you from all directions” pickles. Seriously. All you need is 10 minutes, an ice cream pail and a few things for brine and you’re all set.
Funny story, I made these a few weeks ago with Nana (the same day we made the sweet relish) and she made a joke about anyone being crazy enough to cut the cucumbers by hand when they can use a food processor and get it done in a fraction of the time. Yah really, who is that sucker?! Right here. I cut my cucumbers by hand because I am intimidated by my food processor. I figured out how to use it once to turn almonds into dust and make magical almond swirl buns but that was a few years ago and using a food processor is like riding a bike – if you don’t get back on, you’ll forget. Anyway, I cut all these cucumbers by hand but if you want to save some time, use a food processor as long as you’re not scared of it.
Slice all your cucumbers and onions and layer them in the ice cream pail. You can also add things like cauliflower and carrots to make a pickle mix as long as cucumbers make up about 75% of the veggie mix and it all fits in one pail.
Get the other ingredients going in a saucepan on the stove and bring to a slow rolling boil to dissolve sugar and salt. The turmeric makes it that awesome golden colour, it looks and smells so good!
Once everything is dissolved and mixed well, pour the brine over the pail of veg and put the lid on. Sit it in the fridge right away and stir it once a day until all the cucumbers and onions have turned a golden colour.
I’ll share one more piece of random information with you too – my favourite way to eat these pickles is on a plain saltine cracker with a piece of marble cheese. One cracker, one piece of cheese, one pickle. Repeat.
Nana’s Bucket Pickles
Unpeeled cucumbers, sliced
2 onions, sliced (plus other veggies like cauliflower and carrots if you’d like)
3 cups white sugar
3 cups vinegar
1 tsp mustard seed
1 tbsp turmeric
2 tbsp pickling salt
And the townpeople proclaimed,”let them eat pickles!” Enjoy. Kim.