Monday, August 12, 2013

Bread & Butter Pickles

This weekend I got to spend my time doing some canning. First I made my tomato chutney on Saturday. Then on Sunday I made some super delicious bread and butter pickles. 

Here are the ingredients. 
2 1/2 lbs kirby cucumbers, cut crosswise into 1/4 inch rounds - I bought mine at our local Farmers Market in Old Town Eureka.

2 cups thinkly sliced red onions
1/3 cup pickling salt
2 cups apples cider vinegar
1 1/4 cups packed brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon turmeric
1 tablespoon mustard seeds
1 1/2 teaspoons corriander seeds
1 teaspoon celery seeds
2 jalapenos pricked with a tooth pick. 

Toss together cucumbers, onions and salt in a large bowl.  Add 3 cups of ice; set aside for 2 hours.  Drain' rinse well and drain again. 

Combine vinegar and the remaning ingredients with 1 cup water in a large pot; bring to a boil, stirring to dissolve sugar.  Add the cucumbers and onions and return to a boil.

Ladle hot vegetables and pickling liquid into 4 clean, sterilized hot pint jars, dividing equally.  Press the vegetables to completely submerge in the liquid, leaving 1/2 inch headroom.  Wipe the rims, seal and process a hot water bath for 10 minutes. 
The jarred result!  I can't wait to try these in a couple of weeks - and I need to mail off a jar to my niece!  I hope you enjoy them Julie!


kelly eastlick said...

If I don't eat them all first! I love these!

kelly eastlick said...

if I don't eat them all first! I love these!