It is that time of the year when we are harvesting a lot of vegetables from the garden. We've been inundated with cucumbers and making pickles almost every week. Our favorite pickles to make are these Bread & Butter Pickles. My mom has been making them since I was little and we love to eat them on a sandwich with Swiss cheese and spicy brown mustard.
- 25 to 30 medium cucumbers (we have figured about 5 pickling cucumbers per pint jar if you really cram them in the jars)
- 1 large white onion (optional)
- 2 large sweet peppers (bell peppers work well)
- 1/2 cup salt
- 5 cups cider vinegar
- 5 cups sugar
- 2 tbsp brown mustard seed
- 1 tsp turmeric
- 1/2 tsp cloves
Wash the cucumbers and slice them as thin as possible (about 1/4" or slightly thinner works well). Chop the onions and peppers; combine with cucumbers and salt; let stand 3 hours and then drain any water off. Combine the vinegar, sugar and spices in large pot and bring to a boil. Add the drained cucumbers and heat thoroughly but do not boil. Pack while hot into sterilized canning jars, we use pints, to within 1/2 inch of top. Process in a boiling water bath for 10 minutes. Recipe yields: 5-7 pints
0 comments:
Post a Comment