Angled Loofah Bread-and-Butter Pickles Recipe

Angled Loofah Bread-and-Butter Pickles Recipe

  • 1 angled loofah (1/2 lb)
  • 2 tablespoons kosher salt
  • 2 cups ice cubes
  • 1 cup cider vinegar
  • 1/2 cup water
  • 3/4 cup sugar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon turmeric
  • 1 medium sweet onion (1/2 lb), thinly sliced crosswise and separated into rings
  1. Scrub loofah and peel only the ridges, then cut diagonally into 1/2-inch-thick slices. Toss loofah with kosher salt in a bowl, then cover with ice and let stand 2 hours. Drain and remove any unmelted ice.
  2. Bring vinegar, water, sugar, mustard seeds, celery seeds, and turmeric to a boil in a 1-quart nonreactive saucepan, stirring until sugar is dissolved. Add loofah and onion, then reduce heat and simmer, uncovered, 5 minutes.
  3. Transfer pickles with liquid to a 1-quart heatproof glass or ceramic bowl and cool to room temperature. Chill, covered, at least 2 days (for flavors to develop) and up to 1 month.
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