Monday, May 14, 2012

Kathy's Bread and Butter PIckles-Canned

There are so many versions of this recipe thru the years, but I thought I would offer mine as well.

I combined ingredient ideas from the Ball Canning book and from the Farm Journal canning book. I usually settle on the Farm Journal recipes but didn't quite like it the way it was written. I also usually like to add a bit of mild honey to my sweet pickle recipes.

4 pounds of 4 to 6 inch cucumbers cut into thin slices
2 pounds thinly sliced white onions
1/3 cup canning salt
4 cups vinegar
2 1/2 cups sugar
1/8 to 1/4 cup mild honey
2 tbsp. mustard seed
1 tbsp. celery seed
1 tbsp. ginger (powdered)
2 tsp. tumeric
1 tsp peppercorns-I had penzeys 4 color peppercorns so used that

Combine cucumber and onion slices in large bowl. Layer with salt (may need a little more salt than recipe calls for) then cover with ice. Let stand 1 1/2 hours drain and rinse.
You can also do this in the evening-cover with lots of ice and set in frig. rinse really really well to get the salt out-start early in the morning next day so not sitting any longer.
Place remaining ingredients in large sauce pot and bring to a boil. Add drained and rinsed cucumbers and onions and return to just boiling.
a note here--I start filling the jars as soon as it starts to bubble-so the pickles don't get overcooked while you are filling the jars
Pack hot into hot jars, leaving 1/4 inch head space. remove air bubbles, adjust caps.
Process 10 minutes in boiling water bath

the photo was taken august 2010, this batch, I mixed young and tender yellow and green zucchini, and young cucumbers, added a few rings of sweet pepper for color


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