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Category: |
Category: |
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Vegetable Preparation |
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Ingredients: |
Ingredients: 36 (approx.) bread and butter cucumbers - enough to make 16 cups of sliced cucumbers
6 medium - sized onions
2 red peppers
1/3 c pickling salt
2 trays of ice cubes
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Directions: |
Directions:Wash and thinly slice the cucumbers to make 16 cups. Peel and thinly slice the onions. Wash, seed and thinly slice the two red peppers. Combine the vegetables in a large pot, making three layers and sprinkling each layer with some of the pickling salt. Then mix one tray of ice cubes throughout the vegetable and salt mixture and then cover the top with the second tray of ice cubes. Let stand three hours. Rinse and drain well. Divide the mixture into two batches to cook separately. This reduces the cooking time and makes for crisper pickles. (It really is worth it to make the two batches, one year I tried to save time by doing one large batch and they were not nearly as crisp.) |
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Brine |
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Ingredients: |
Ingredients: 5 c. pickling vinegar
5 c. white sugar
1 1/2 tsp. tumeric
1 1/2 tsp. celery seed
2 T. mustard seed
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Directions: |
Directions:Divide brine into two equal parts. Bring the first half to a boil in a medium - sized, covered saucepan and let simmer 15 minutes. Pour over first half of rinsed and drained vegetables and heat to boiling point only!!! This is the only cooking necessary - cooking longer will only soften the pickles.
Pack into hot, sterilized jars. Process 10 minutes in boiling water bath. After 10 minutes, turn off heat, uncover the canner and let jars sit for 5 minutes before removing with tongs.
Repeat for 2nd half of vegetables and brine.
Let sit undisturbed for 24 hours before storing. |
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Number Of
Servings: |
Number Of
Servings:9 - 10 pints |
Personal
Notes: |
Personal
Notes: Shout out to my friend, Marilyn Fanjoy of Saint John, NB for this great recipe.
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This recipe for Bread and Butter Pickles is from