Today’s canning recipe is:
Bread and Butter Pickles
The soak: 12 cups (4 lbs.) 1/4 inch thick slices of pickling cucumbers 2 medium white onions, thinly sliced 6 TBSP pickling salt 4-5 cups crushed ice The brine: 3 cups cider vinegar 2 cups sugar 2 TBSP mustard seed 2 tsp turmeric 2 tsp celery seed 1 tsp ginger 1 tsp peppercorns Layer cucumbers, onions, and salt in large bowl. Cover with ice cubes, weight it down with a heavy plate. Put in fridge for overnight or up to 24 hours. In stainless or nonstick pan combine the brine ingredients and bring them to a boil. Drain and rinse cucumbers and onions Add to vinegar mixture and return to a boil. Pack pint jars with 1/4 inch head space and remove bubbles with wooden handle of spoon. Wipe rims, cover and process in water bath for 10 minutes.
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