Angled Loofah Bread-And-Butter Pickles
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
41
Spice
59
Sweetness
57
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tbsps
Kosher Salt2 cups
Ice Cubes1 cup
Cider Vinegar1 cup
Water3 cup
Sugar1 tsp
Mustard Seed1 tsp
Celery Seed1 tsp
TurmericDirections:
1
Scrub loofah and peel only the ridges, then cut diagonally into 1/2-inch-thick slices
2
Toss loofah with kosher salt in a bowl, then cover with ice and let stand 2 hours
3
Drain and remove any unmelted ice
4
Bring vinegar, water, sugar, mustard seeds, celery seeds, and turmeric to a boil in a 1-quart nonreactive saucepan, stirring until sugar is dissolved
5
Add loofah and onion, then reduce heat and simmer, uncovered, 5 minutes
6
Transfer pickles with liquid to a 1-quart heatproof glass or ceramic bowl and cool to room temperature
7
Chill, covered, at least 2 days (for flavors to develop) and up to 1 month
8
Scrub loofah and peel only the ridges, then cut diagonally into 1/2-inch-thick slices
9
Toss loofah with kosher salt in a bowl, then cover with ice and let stand 2 hours
10
Drain and remove any unmelted ice
11
Bring vinegar, water, sugar, mustard seeds, celery seeds, and turmeric to a boil in a 1-quart nonreactive saucepan, stirring until sugar is dissolved
12
Add loofah and onion, then reduce heat and simmer, uncovered, 5 minutes
13
Transfer pickles with liquid to a 1-quart heatproof glass or ceramic bowl and cool to room temperature
14
Chill, covered, at least 2 days (for flavors to develop) and up to 1 month