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Thursday, September 20, 2012

Thursday Recipe - Bread and Butter Pickles

This is one of my favorite recipes. My kids eat these like candy. I have a hard time getting cucumbers to grow in my yard, though. One year, I substituted sliced and chopped zucchini (If you want pictures, this post has them). Turned out wonderful. Don't be too particular about the vegetables being exactly the right amount, close enough is good enough for this recipe. If you don't like onions, you can substitute peppers or more cucumbers for part of the onions.

These are slightly sweet, very crunchy pickles, great for sandwiches or burgers. If you want them spicy, try adding a t. of red pepper flakes with the other spices.

Bread and Butter Pickles

3 qts thinly sliced unpared cucumbers
7 c. thinly sliced onions
1 red pepper cut into strips
1 green pepper cut into strips
1/2 c. pickling salt
1 c. water
2 1/2 c. sugar
2 1/2 c. white vinegar
2 T. mustard seed
1 t. celery seed
1 t. ground turmeric

Mix cucumbers, onions, and peppers. Dissolve salt in water, pour over vegetables. Place a solid layer of ice over vegetables. Weight with heavy object and let stand 3 hours.

Drain vegetables. Mix remaining ingredients in large kettle, heat to boiling. Add vegetables, bring back to a boil. Pack into hot jars and process to seal.

For canning, check out these books and sites:
USDA Guide to Home Canning (PDF download)
Ball (brand of canning jars) site
National Center for Home Food Preservation