Saturday, July 3, 2010
I am super excited about canning my first pickles. I made up 4 jars, but we kinda of already started eating one before I got the picture:) These are Bread and Butter pickles from the Complete book of Home Preserving Book recipe. Here is the recipe:
BREAD AND BUTTER PICKLES
10 cups sliced trimmed pickling cucumbers
4 medium onions, thinly sliced(I only used 2)
1/2 cup pickling or canning salt
3 cups white vinegar
2 cups granulated sugar
2 tbsp mustard seeds
1 tsp celery seeds
1 tsp ground turmeric
1. In a bowl combine cucumbers, onions, and salt. Mix well, cover with cold water and let stand at room temperature for 2 hours. Transfer to a colander placed over a sink, rinse with cool running water and drain thoroughly.
2. Meanwhile prepare canner, jars, and lids.
3. In a large saucepan, combine remaining ingredients. Bring to a boil over medium-high heat, stirring to dissolve sugar. Stir in vegetables and return to boil.
4. Pack vegetables into hot jars to within a generous 1/2 inch of top of jar. Ladle hot pickling liquid into jar to cover vegetables, leaving 1/2 inch head-space. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
5. Place jars in canner, insuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Since I use pint jars I also added 1/8 tsp of pickle crisp to each jar, because we like crispier pickles. Have you canned anything so far this season??