Welcome to the second How to Tuesday.
Last week I showed you how to make zucchini relish, today I'm going to show you how to make bread and butter pickles. These are wonderful pickles that go well with just about everything and are really easy to make. Please, if you haven't read the post on making relish please do so before making the pickles. There is importanat safety instructions and helpful tips.
Lets get started!
Ingredients:
16 cups of sliced pickling cucumbers, approximately 11 pounds
8 medium onions sliced, approximately 5 pounds
3 cups apple cider vinegar
4 cups brown sugar
2 Tablespoons of mustard seed
1 1/2 teaspoon celery seed
1 1/2 teaspoon tumeric
1/3 cup pickling salt
Ice, about 6 cups
You will need a non metallic bowl, large enough to hold the sliced
onions and pickles. A pot large enough to hold all the ingredients, a separate
pot large enough to hold your jars for sterilizing and processing, measuring
cup, measuring spoons, ladle, spoon and colander. A mandolin is very helpful and a time saver.
Last week I showed you how to make zucchini relish, today I'm going to show you how to make bread and butter pickles. These are wonderful pickles that go well with just about everything and are really easy to make. Please, if you haven't read the post on making relish please do so before making the pickles. There is importanat safety instructions and helpful tips.
Lets get started!
Ingredients:
16 cups of sliced pickling cucumbers, approximately 11 pounds
8 medium onions sliced, approximately 5 pounds
3 cups apple cider vinegar
4 cups brown sugar
2 Tablespoons of mustard seed
1 1/2 teaspoon celery seed
1 1/2 teaspoon tumeric
1/3 cup pickling salt
Ice, about 6 cups
You will need a non metallic bowl, large enough to hold the sliced
onions and pickles. A pot large enough to hold all the ingredients, a separate
pot large enough to hold your jars for sterilizing and processing, measuring
cup, measuring spoons, ladle, spoon and colander. A mandolin is very helpful and a time saver.
Gary rinsing the veggies! Start by washing the cucumbers and then slicing, as close as you
can to 1/8th of an inch. After the cucumbers are done, slice the onions, as
close as possible, to the same thickness. Place both onions and cucumbers in
your large non metallic bowl, add pickling salt and ice. Mix everything together
until the salt and ice are evenly distributed. These now need to sit in the
fridge for a minimum of three hours or a maximum of 12 hours. After the allotted time is up, drain the mix, rinse and set aside.
Combine the sugar, vinegar and spices in a pot and bring to a rolling boil. Stir
frequently to prevent the sugar scorching on the bottom. At the same time, bring the water in your processing pot to a boil in preparation for sterilizing your jars. Try to time the sterilizing so that you are putting your cooked pickles
into still warm jars.
can to 1/8th of an inch. After the cucumbers are done, slice the onions, as
close as possible, to the same thickness. Place both onions and cucumbers in
your large non metallic bowl, add pickling salt and ice. Mix everything together
until the salt and ice are evenly distributed. These now need to sit in the
fridge for a minimum of three hours or a maximum of 12 hours. After the allotted time is up, drain the mix, rinse and set aside.
Combine the sugar, vinegar and spices in a pot and bring to a rolling boil. Stir
frequently to prevent the sugar scorching on the bottom. At the same time, bring the water in your processing pot to a boil in preparation for sterilizing your jars. Try to time the sterilizing so that you are putting your cooked pickles
into still warm jars.
Vinegar, sugar and spice solution.
Once the sugar and vinegar solution is boiling, add the onion and cucumber
mixture. Stir thoroughly and bring the mixture back to a boil, stirring frequently.
mixture. Stir thoroughly and bring the mixture back to a boil, stirring frequently.
Once the mixture has started to boil remove from heat. Ladle into
your sterilized jars. This recipe will not leave any extra liquid, so you may
have to play with the levels a little to be sure they are filled to 1/4 of an
inch below the rim. Once the jars are full, wipe the rims of the jars with a
clean damp cloth to make sure there is nothing on the edges to prevent a full
seal. Place the lids on the jars and add the screw bands, do not over
tighten.
Place the filled jars into the water of your processing pot. The
filled jars need to be processed for ten minutes at a rolling boil. Do not start
timing until the water returns to a boil after you add the jars. Once the
processing is finished, remove the jars from the pot and allow them to cool. You should hear the telltale "POP" sound which tells you that you have a strong seal. Always check the lids before storing your preserves.
your sterilized jars. This recipe will not leave any extra liquid, so you may
have to play with the levels a little to be sure they are filled to 1/4 of an
inch below the rim. Once the jars are full, wipe the rims of the jars with a
clean damp cloth to make sure there is nothing on the edges to prevent a full
seal. Place the lids on the jars and add the screw bands, do not over
tighten.
Place the filled jars into the water of your processing pot. The
filled jars need to be processed for ten minutes at a rolling boil. Do not start
timing until the water returns to a boil after you add the jars. Once the
processing is finished, remove the jars from the pot and allow them to cool. You should hear the telltale "POP" sound which tells you that you have a strong seal. Always check the lids before storing your preserves.
This recipe will make approximately 8 litres of pickles, and in my experience
they regularly stay crisp for two years.
Well! If you have completed either the relish or this pickle recipe, hopefully both, you now have a good working knowledge of basic canning. YAY! I knew you could do it.
Next week we are going to step things up a notch and deal with the glut of tomatoes many of us have at this time of year. If you are already innundated with luscious tomatoes don't panic. Wash the fruit and cut off any obvious blemishes. Pop the tomatoes into a freezer bag and put them in the freezer until next week. There you have already started! See you tomorrow, have a great day everyone,
they regularly stay crisp for two years.
Well! If you have completed either the relish or this pickle recipe, hopefully both, you now have a good working knowledge of basic canning. YAY! I knew you could do it.
Next week we are going to step things up a notch and deal with the glut of tomatoes many of us have at this time of year. If you are already innundated with luscious tomatoes don't panic. Wash the fruit and cut off any obvious blemishes. Pop the tomatoes into a freezer bag and put them in the freezer until next week. There you have already started! See you tomorrow, have a great day everyone,
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