Wed Jul 04, 2007 4:22 pm
Back again. This is my wife's recipe for bread and butter pickles done the easy way.
4 quarts thin sliced medum pickleing type cucumbers
6 nice sized onions
2 bell peppers
3 cloves of garlic
1/3 cup coarse salt
5 cups of sugar
3 cups apple cider vinegar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
My wife uses a large stainless steel mixing bowel to mix the first ingredients. Slice cucumbers really thin. I like thin pickles so this is why we do it this way. Your call. Add onions, peppers, whole cloves, and salt. Mix well and cover with cracked ice. Let stand 3 hours, and drain well.
Remove what ice you can and pour the cucmbers, onions, peppers, etc. into a large enamel stock pot. Combine sugar, vinegar, turmeric, celery seed, and mustard seed, and pour over cucumber mixture. Bring mixture to a boil and seal in pint jars. Makes about 8 pints.
I failed to mention in the hot sauce recipe and in this one, when you seal up in jars, do it just like you were canning anything else.
Wed Jul 04, 2007 4:44 pm
My wife said that when the cubumber mixture came to a boil, cut the fire out and can. You do not have to cook the mixture.
Wed Jul 04, 2007 6:34 pm
Billy, now that sounds really good. If we can make any cucumbers, we will certainly give it a try. Have made bread and butter before, but always looking for something a little different!