My dad's sister, Mary Gryak-Madaras, always made these for special occasions and in summer for picnics or family gatherings. I remember dad and her husband Uncle Paul manning the grill and making pljeskavice and čevapi and the pickles were put on the pljeskavice sandwiches on nice, homemade bread, in pita pockets, or thick sliced sourdough bread! This recipe is so simple and you do not need to boil jars, or use a regular canning process. This recipe was handed down to her from her mother-in-law who was Hungarian. She gave my parents the recipe and they were a staple in our house as well.
5½ cups (about 1½ pounds) thinly sliced (about ¼-inch) pickling (small) cucumbers or zucchinis (you can mix cucumbers and zucchinis together for crunchier pickles)
1½ tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup (198 grams) granulated sugar
1 cup (240 ml) white vinegar
½ cup (120 ml) apple cider vinegar
¼ cup (50 grams) light brown sugar
1½ teaspoons mustard seeds
½ teaspoon celery seeds
1/8 teaspoon ground turmeric
1. Combine cucumbers and/or zucchini with salt in a large, shallow bowl; cover and chill 1½ hours. Move them into a colander and rinse thoroughly under cold water. Drain well, and return them to bowl. Add onion to the bowl and toss with the sliced cucumbers.
2. Combine the granulated sugar, white vinegar, apple cider 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 cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container such as Tupperware or Hefty storage containers in refrigerator up to 2 weeks.
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