in a pickle

"Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music." -- Julia Child

I have been cooking lately, trying recipes that I had no time for. One I actually documented because they were so good. Bread and Butter Pickles, I got inspired after having them a few times at Healdsburg Bar and Grill. Here is the recipe I found. I also made a batch of Peaches and Cream muffins, which with all the butter and sour cream reminded me more of a biscuit. Which is a good thing, but not the same as a muffin. I will place that recipe below the pickle one.

Hope you are all doing something you love.


Bread-and-Butter Pickles

This recipe yields lots of cucumber pickles to keep on hand for picnics or snacks. Try them on sandwiches or burgers, as a complement to field peas, or as a snack with whole-grain mustard, cheddar cheese, and crackers. Thin-skinned pickling cucumbers are essential.

5 1/2 cups thinly sliced pickling cucumbers (about 1 1/2 pounds)
1 1/2 tablespoons kosher salt
1 cup thinly sliced onion
1 cup sugar
1 cup white vinegar
1/2 cup cider vinegar
1/4 cup packed brown sugar
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon turmeric

1. Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add onion to bowl.

2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour 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.

Yield: 16 servings (serving size: about 1/4 cup drained pickles)

CALORIES 18 (5% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.0g); IRON 0.1mg; CHOLESTEROL 0.0mg; CALCIUM 8mg; CARBOHYDRATE 4.4g; SODIUM 168mg; PROTEIN 0.4g; FIBER 0.5g

Here is where I found this recipe

Peaches-and-Cream Muffins
The Deen Bros. Y’All Come Eat Cookbook, Copyright 2008

Nonstick cooking spray
2 cups self-rising flour
1 cup (2 sticks) unsalted butter, melted I used salted
1 cup sour cream I used lite sour cream
¼ cup sugar
1 teaspoon vanilla
1 (15-ounce) can sliced peaches, drained and chopped into ¼-inch pieces

1. Preheat oven to 350 degrees F. Coat the cups of a 12-cup muffin tin with cooking spray; set aside.
2. In a large bowl, whisk together the flour, butter, sour cream, sugar and vanilla. Gently fold in the peaches.
3. Divide the batter evenly among the prepared muffin cups. Bake for 30 to 35 minutes or until golden and toothpick inserted in the center of a muffin comes out clean. Let muffins cool in pans for 10 minutes. Serve immediately or transfer to a wire rack to cool completely

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