Cukes

My friend went grocery shopping for me yesterday. On my list was three small cucumbers. She said she couldn't find small ones but did bring home some medium larger ones. OK. Now I will change plans just a little. The smallest one was sliced (skinless) and put in a bowl with oil, chive-blossom vinegar, sugar and salt plus a couple of other mild spices. They are currently marinating.

The next two were sliced (skins on) and are in a bowl in the refrigerator waiting to be rinsed and my refrigerator pickle recipe completed. I was surprised that the seeds were small. We do not like large seeded cukes.

 I DID NOT slice my fingers! That is a tricky process as I use the old Bluffton cabbage slicer. It is the very best way, in my opinion, to slice cucumbers. It was the Mister's mother's tool.

Bluffton Slaw Cutter

Manufacturing one of the best Cutters and Graters in the world has been the goal of The Bluffton Slaw Cutter Company since its founding in 1915.  This is achieved by hammered blades that wear sharp with use.  These tools are a life-time investment and are efficient, hand-operated and easy to use and clean.  The user controls the texture and thickness of fruits and vegetable by pressure and speed.  Major markets of the Bluffton, Ohio Company are the United States, Canada and Japan.

AKA/ Kraut Cutter: Fast-sweep pattern, speeds operation.

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REFRIGERATOR BREAD AND BUTTER PICKLES

INGREDIENTS:

• 5½ cups (about 1½ pounds) thinly sliced (about ¼-inch) pickling cucumbers

• 1½ tablespoons kosher salt
• 1 cup thinly sliced sweet onion
• 1 cup granulated sugar
• 1 cup white vinegar
• ½ cup apple cider vinegar
• ¼ cup  light brown sugar
• 1½ teaspoons mustard seeds
• ½ teaspoon celery seeds
• 1/8 teaspoon ground tumeric

DIRECTIONS:

1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the 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 in refrigerator up to 2 weeks.

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