Bread-and-Butter Pickles
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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.
Servings:
Ingredients:
-
14 cups (3.5 L) sliced small cucumbers (about 4 lb/2 kg)
2 onions, thinly sliced
1 sweet red pepper, sliced
1/4 cup (50 mL) pickling salt
32 ice cubes
3 cups (750 mL) granulated sugar
2-1/2 cups (625 mL) cider vinegar
2 tbsp (25 mL) mustard seeds
1 tbsp (15 mL) celery seeds
1 tsp (5 mL) turmeric
1/4 tsp (1 mL) 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
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