Transform a bumper crop of cucumbers into pints of pickles.
Put up this pickle recipe and meet a family bonded through canning.
Favorite Bread & Butter Pickles
I made these pickles while growing up, and I love them because you can eat them with just about anything. The tradition continues: Both of my children love them, too.
—LINDA WEGER ROBINSON, IL
PREP: 45 min. + standing PROCESS: 10 min./batch MAKES: 11 pints
20 cups sliced cucumbers (about 12 medium)
3 cups sliced onions (about 4 medium)
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
3 qt. ice water
1/2 cup canning salt
6 cups sugar
6 cups white vinegar
3 Tbsp. mustard seed
3 tsp. celery seed
11/2 tsp. ground turmeric
1/4 tsp. plus 1/8 tsp. ground cloves
1. Place cucumbers, onions and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 3 hours.
2. Rinse vegetables and drain well. Pack vegetables into 11 hot 1-pint jars to within 1/2 in. of the top.
3. In a Dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric and cloves to a boil. Carefully ladle hot liquid over vegetable mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
NOTE The processing time listed is for altitudes up to 1,000 feet. For higher altitudes up to 3,000 feet, add 5 minutes; 3,001-6,000 feet, add 10 minutes; 6,001-8,000 feet, add 15
minutes; 8,001-10,000 feet, add 20 minutes.
1/4 CUP: 60 cal., 0 fat ( 0 sat. fat), 0 chol., 645mg sod., 15g carb. ( 14g sugars, 0 fiber), 0 pro.
Vinegar provides tart flavor in pickles, but it also serves as an important preservative.