You won’t find any recipes in Skirt Steak (i.e. the book), but every so often, a little surprise may tumbl out. The first is a gift from Andrea Reusing (http://www.andreareusing.com/). Introducing, her grandmother’s Bread and Butter Pickles…
Bread and butter pickles
Yields about 4 pints
In a non-reactive pot, bring to a simmer 2 cups of plain white vinegar with 2 cups of sugar, 2 cloves of garlic, a tablespoon each of salt and yellow mustard seeds and two teaspoons each of celery seed and turmeric. Slice 2 quarts of small, thin-skinned cucumbers, one big yellow onion, and 3 or 4 small, fresh semi-hot red peppers (such as Fresno) and add it all to the simmering liquid. Immediately remove the pot from the heat and when cool distribute into jars and refrigerate for a month or two.
Christine (“Chris”) Keff, Chef/Owner of Flying Fish RESTAURANT in Seattle (http://flyingfishrestaurant.com/)