Bread-and-Butter Pickles
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This recipe makes 1 12 cups (3 L) servings
These pickles are just like Grandma used to make and definitely better than store- bought. For the best size and crunch, look for small pickling field cucumbers, often found at farmer's markets or stands or in produce stores.
Ingredients
- 4 lb sliced small cucumbers
- 2 onions, thinly sliced
- 1 sweet red pepper, sliced
- 1/4 cup pickling salt
- 32 ice cubes
- 3 cups granulated sugar
- 2-1/2 cups cider vinegar
- 2 tbsp mustard seeds
- 1 tbsp celery seeds
- 1 tsp turmeric
- 1/4 tsp ground cloves
Preparation
In large stainless-steel or glass bowl, toss together cucumbers, onions, red pepper, salt and 16 of the ice cubes. Sprinkle remaining ice cubes over top; let stand for 3 hours. Drain well; rinse and drain well again. Set aside.
In large heavy shallow saucepan, bring sugar, vinegar, mustard seeds, celery seeds, turmeric and cloves to boil; add vegetables and return to boil.
Pack with liquid into six 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary. (See “Canning Basics” ) If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. Makes 12 cups (3 L).
In large heavy shallow saucepan, bring sugar, vinegar, mustard seeds, celery seeds, turmeric and cloves to boil; add vegetables and return to boil.
Pack with liquid into six 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary. (See “Canning Basics” ) If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. Makes 12 cups (3 L).
Source : Canadian Living Magazine: September 2006
- Keywords : Snacks; Condiments/sauces; Cucumbers; Canning/Pickling/Preserving; Onions; Red pepper;
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