Farm Ta­ble

Trans­form a bumper crop of cu­cum­bers into pints of pick­les.

Farm & Ranch Living - - NEWS -

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.


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.

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