We are growing pickling cucumbers in our garden this year, and they're doing quite well. We actually were able to harvest enough to do a small batch of bread and butter pickles, and I can't wait to try them! Of course, we will wait the recommend three months before we open these jars, but still...I can't WAIT! Bread and butters are my favorite!
I used a recipe from Pickles and Relishes by Andrea Chesman,
called "Louise's Bread & Butter Pickles". Here is the recipe:
3 pounds cucumbers, 1-1/2 inches in diameter (8 cups, sliced)
1/3 cup pickling salt
5 cups cold water
1/2 onion, thinly sliced
2 cups cider vinegar
1-2/3 cups sugar
2 teaspoons prepared mustard
1 teaspoon celery seeds
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/8 teaspoon mace
few dashes of red pepper (optional...I opted not to use)
Wash the cucumbers well and remove the stem end and blossom end neatly. Then cut the cucumbers into 1/4-inch crosscut slices. Put into an enamelware or glass bowl. Sprinkle with salt and add water. Cover and let stand overnight.
The next morning, turn the cucumbers into a colander and drain for 10-15 minutes. Pour the cucumbers into a preserving kettle (or big stainless steel pot), and add the onion, vinegar, sugar, and spices. Heat to simmering. Simmer only 3-4 minutes. Pack into hot, sterilized pint jars, leaving 1/2 inch headspace. Seal.
Process in a boiling-water-bath canner for 10 minutes, according to the instructions on pages 21-26 (of the book).
*Adjust processing time for altitudes above 1000 feet: 15 minutes for 1001-6000 feet.
20 minutes for anything above 6000 feet.
What are you canning this year? I'd love to hear about it!
Mama Bear
I used a recipe from Pickles and Relishes by Andrea Chesman,
called "Louise's Bread & Butter Pickles". Here is the recipe:
3 pounds cucumbers, 1-1/2 inches in diameter (8 cups, sliced)
1/3 cup pickling salt
5 cups cold water
1/2 onion, thinly sliced
2 cups cider vinegar
1-2/3 cups sugar
2 teaspoons prepared mustard
1 teaspoon celery seeds
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/8 teaspoon mace
few dashes of red pepper (optional...I opted not to use)
Wash the cucumbers well and remove the stem end and blossom end neatly. Then cut the cucumbers into 1/4-inch crosscut slices. Put into an enamelware or glass bowl. Sprinkle with salt and add water. Cover and let stand overnight.
The next morning, turn the cucumbers into a colander and drain for 10-15 minutes. Pour the cucumbers into a preserving kettle (or big stainless steel pot), and add the onion, vinegar, sugar, and spices. Heat to simmering. Simmer only 3-4 minutes. Pack into hot, sterilized pint jars, leaving 1/2 inch headspace. Seal.
Process in a boiling-water-bath canner for 10 minutes, according to the instructions on pages 21-26 (of the book).
*Adjust processing time for altitudes above 1000 feet: 15 minutes for 1001-6000 feet.
20 minutes for anything above 6000 feet.
What are you canning this year? I'd love to hear about it!
Mama Bear
