Bread-and-Butter Pickled Onions
Source of Recipe
From "The All New Ball Book of Canning and Preserving"
"This traditional bread-and-butter cucumber pickle has sliced sweet onions and jalapeños added for extra crunch and flavor, making it a superb lunchtime accompaniment."
List of Ingredients
◦ 2 pounds sweet onions, halved lengthwise and cut crosswise into ¼-inch-thick slices
◦ 2 pounds pickling cucumbers (such as Kirby), cut into ¼-inch-thick slices
◦ 2 fresh red jalapeño peppers, halved lengthwise, seeded, and thinly sliced crosswise
◦ ¼ cup Ball® Salt for Pickling & Preserving
◦ 4 cloves garlic, thinly sliced
◦ 4 cups apple cider vinegar (5% acidity)
◦ 3 cups sugar
◦ 2 teaspoons mustard seeds
◦ 1 teaspoon ground turmeric
◦ Ball® Pickle Crisp (optional)
Toss together first five ingredients in a large bowl. Cover and let stand 1 hour. Transfer to a colander; drain 20 minutes. (Do not rinse.)
Bring vinegar and next three ingredients to a boil in a small stainless steel or enameled saucepan over high heat, stirring constantly, until sugar dissolves. Stir in onion, cucumber, and pickle mixture and return to a boil.
Pack hot vegetables into a hot jar, leaving ½ inch headspace. Add ⅛ teaspoon Ball® Pickle Crisp to jar, if desired. Ladle pickling liquid over vegetables, leaving ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
Makes about 6 (1-pint) jars
• Tricks of the Trade:
A mandoline slicer makes excellent and quick work of slicing vegetables. The diagonal-blade style is the safest (the other style is a V-blade).