Tuesday, July 31, 2018

Bread and Bread and Butter Pickles

We went down to Washington, DC, for a few days. The elderchild was there for camp so we brought the youngerchild and spent a few days showing them around. Among all the monuments and museums, the highlight was seeing the space shuttle Discovery on display in Virginia as part of the National Air and Space Museum. Worth the trip. We've now seen two of the four shuttles on display around the country. There are so many crazy aircraft there: military, commercial, and general enthusiast alike, some even made from kits. It's amazing some of those things actually flew.

Honorable mention goes to the Smithsonian's National Museum of the American Indian. It's beautifully done; the bulk of the top floor exhibit compares and contrasts different Nations' beliefs with regard to the cardinal directions and what they represent. It's too much to go into here but it's another museum that probably doesn't get as many visitors as, say, the Museum of Natural History, but should.

Anyway, we got back at 3 pm today and my husband and I dashed out to pick up the farm share. Apparently there is still a cucumber bonanza happening and there were unlimited cucumbers again. I took a bunch of pickling cukes, enough this time to make a batch of spicy bread and butter pickles. The recipe:

3 pounds pickling cukes
2 white onions (about 3/4 pound)
3 Hungarian Hot Wax peppers
1/4 cup Kosher salt
2 1/4 cups cider vinegar
1 1/2 cups sugar
3/4 tsp turmeric
1/2 tsp celery seed
1 tsp mustard seed

The cucumbers, onions and peppers were thinly sliced and tossed with the salt. These were covered with ice cubes and set aside for 3 hours. After that, the rest of the ingredients were boiled, the drained vegetables were added, and brought to a boil. They were processed for 10 minutes and rested for 3 before I brought them out. I'm hoping to take some to the fair. The total yield was 4.5 pints.

Also tonight I brought out Legion for the first time in a while. I'd meant to feed it before we went to DC but time got away from me. Legion was not happy. After removing the top layer that had oversoured, I took out what I needed for bread and am starting the slow process of revitalizing it. I hope it has enough life in it to ferment the dough I made this evening, the culture is currently in a warm place and is VERY slowly bubbling, so I know something still lives in there. It may mean that the bread will have to ferment for longer, I'll check it in the morning and see.

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