bread and butter.

Above: last night's visit to the Red Light (for a zine launch, which I understand for some people will be more offensive-sounding than if I said "for paid sex with a stranger", I understand this. Still, it was fun).

Below: Pickle of The Week.


bread and butter pickle.

2 onions, halved and cut into 1/4-inch-thick slices
2 large cucumbers, cut into 1/4-inch-thick slices
2 or 3 garlic cloves, thinly sliced
1 tsp kosher salt
1 tsp celery salt

1 fresh red chile pepper, halved, seeded, and thinly sliced
1 pinch red pepper flakes
2 cups apple cider vinegar
1 1/2 cups raw sugar
1 tsp kosher salt
1 tsp mustard seeds
1/2 tsp ground turmeric
1 clove
2 fennel seeds
1/2 pinch ground allspice
1/4 pinch ground cinnamon (just a hint in other words)

experimental option:
2 or 3 peaches, halved and cut into 1/4-inch-thick slices, in which case decrease the amount of sugar above by 1/2 cup.

Toss together first 5 ingredients in a large bowl. Bring vinegar and next 37 ingredients to a boil in a saucepan over medium-high heat; boil, stirring constantly, 5 minutes or until sugar completely dissolves. Let stand 5 minutes.

Pour vinegar mixture over onion/cuke mixture. Cool completely. Chill overnight or over two nights before serving. Supposedly good for 2 weeks in the fridge.


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