I remember making biscuits at the kitchen counter. I remember watching cartoons on Saturday mornings and I remember the plastic pool she had in the backyard.Oh yeah and don't forget the sandbox and Slip-n-Slide. We all remember the Slip-n-Slide don't we? Ok maybe not.Allow me to explain: It was essentially a plastic mat that you ran water over then sat back and watched as the unsuspecting little kid backed up as far as she could go in the yard,started running as fast as she could,then slid into home base on the Slip-n-Side and ultimately sliding face first into the grassy spot at the end of the water-soaked mat.Oh my gosh those were the days.I have a few pictures of these fabulous days of my childhood,but will spare the long walk down memory lane and also spare the sweet family members in those photos, who might not enjoy seeing themselves at three years old playing in that green plastic turtle-shaped sandbox in her purple bathing suit,
coffee snob runs in the family. She has tasted and tried all kinds of brands and would graciously bring you up to speed on her favorites. She prefers to use honey in her cup of coffee instead of granulated sugar and therefore toted that honey bear in her coffee kit until the invention of honey sticks (little plastic straws filled with honey and sealed at each end for easy transport,oh technology).
So when I saw this recipe for Honeyed Sunshine Pickles all I could do was smile and reach for some honey.I made these pickles on a wing and a prayer. The ingredients threw me for a loop at first,but I couldn't get my mind off this recipe. Could it be my love of honey or memories of the Slip-n-Slide,who knows. I do know that these pickles have a hint of mustard,the sweetness of the honey and taste like summer. Enjoy!
Honeyed Sunshine Pickles
adapted from The Joy of Pickling,by Linda Ziedrich
(oh yeah I first enjoyed these pickles on some bratwurst bought from
the Downtown Memphis Farmers Market,made by these folks,oh what a treat.)
makes 7 pints
7 lbs. ripe cucumbers,peeled,seeded and cut into
crescents or 1-inch chunks
1 lb. onions,halved and sliced thin
1/4 c pickling or canning salt
21 thin slices fresh ginger
3 1/2 c cider vinegar
1 c water
1 1/4 c honey
1/4 c minced fresh hot peppers,such as jalapenos or Fresno peppers
2 TBL whole yellow mustard seeds
1 tsp whole celery seeds
1 tsp ground turmeric
1 c golden raisins
1. In a large bowl,toss the cucumbers and onions with the salt,and cover the vegetables with ice cubes from 2 ice trays. Let the vegetables stand at room temperature for 3-5 hours.
2. Drain the vegetables,rinse them and the drain the well again.
3. Put 3 slices of ginger into each of the 7 pint mason jars.
4.In a large,non-reactive pot ,bring the remaining ingredients to a boil,stirring to dissolve the honey. Add the drained vegetables and slowly bring the mixture back to a boil. Meanwhile prepare your canned,lids and jars.
Ladle the hot vegetables and liquid into the jars,leaving 1/2 inch headspace. Close the jars with two-piece caps. In a a boiling water bath,process the jars for 10 minutes.Or pasteurize the jars for 30 minutes by immersing them in water heated to 180 to 185 degrees.