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Recipe Categories:

    Bread and butter pickles

    List of Ingredients





    7 medium cukes
    5 crisp medium onions
    1 bell pepper, chopped
    1 small sweet red pepper (chopped)
    1/4 cup salt
    cracked ice

    Pickling solution:

    2 1/2 cup white vinegar
    2 1/2 cup granulated sugar
    1 Tbsp mustard seed
    1 tsp celery seed
    1/2 tsp whole cloves
    3/4 tsp turmeric

    Recipe




    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 1/2-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.

    Canning tools of the trade: lids, jars, wooden long handled spoon, canning funnel, jar lifter, measuring spoons, jar rings


 

 

 

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