Bread and butter pickles: (Called thus because they are good enough to eat at every meal) 7 slim medium cukes 5 crisp medium onions 1 bell pepper, chopped 1 small sweet red pepper (chopped) ¼ c salt cracked ice Pickling solution: 2½ c white vinegar 2 ½ c granulated sugar 1 Tbsp mustard seed 1 tsp celery seed ½ tsp whole cloves ¾ tsp turmeric Mix veggies, mix in salt and cracked ice. Put in fridge or a cool place and let stand for at least three hours, then drain. Mix pickling solution. Add to drained veggies in kettle. Bring mix to boiling, remove veggies to clean, sterilized jars immediately. Pour hot liquid over to cover leaving ½-inch of headspace (no more). Wipe jar rims, checking for nicks, with a clean damp cloth, then place hot, sterilized lids on and screw the rings on firmly-tight. Place filled jars on a dry folded towel. Quickly repeat this process with the rest so that the veggies do not cool down. If pickles in the kettle are allowed to boil, they will soften. These pickles are very crisp and fresh tasting. Our favorites. (I also slice a batch of smaller cukes lengthwise for spears, and use the same recipe with great results).
Posted on: Sat, 20 Sep 2014 02:25:20 +0000
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