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From the family collection

Bread & Butter Pickles

Sweet, crisp pickles put up the old way.

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What you need

Servings not specified in the family recipe.

5 qts thinly sliced cucumbers
6 medium onions, thinly sliced
3 cloves garlic
½ cup salt
Crushed ice
5 cups sugar
2 tsp turmeric
1½ tsp celery seed
2 tbsp mustard seed
3 cups vinegar

How to make it

Place cucumbers, onions, and garlic in large pan; add salt.
Cover with crushed ice and mix thoroughly; let stand 3 hours.
Drain thoroughly.
Combine sugar, spices, and vinegar in large pot; heat until nearly boiling.
Add cucumber mixture; heat thoroughly but do not boil.
Seal in hot sterilized jars.
Yields 6 pints.

Pour with it

A good bottle makes it a night.

A crisp Verdejo stands up to the tang.

Our suggested pairing. The original recipe does not name this bottle.

Sauvignon Blanc

Solanilla

Gascony doesn't mess around when it comes to value, and Solanilla is a perfect example of why. It's a 50/50 blend of Colombard and Sauvignon Blanc, two grapes that were practically made for each other. Colombard is the local hero here, the flagship white grape of the Côtes de Gascogne, and Sauvignon Blanc turns up the freshness dial. The result is crisp, lively, and dangerously easy to drink.

Full Bodied Pear

(NET)

Sauvignon Blanc

Solanilla

(NET)

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