Bread and Butter Pickles
AppetizersCanning and Jam-MakingGarden Vegetable RecipesJar Mixes and KetchupsSummer PicnicVegetables
Ингредиенты
- 5 ½ lb (2.5 kg) unpeeled garden cucumbers, washed, or fresh pickling cucumbers (see note)
- 8 onions, peeled
- 1 green bell pepper, seeded and cut into thin strips
- 1 yellow bell pepper, seeded and cut into thin strips
- ½ cup (125 g) coarse pickling salt
- 5 cups (1 kg) sugar
- 4 cups (1 litre) white vinegar
- 2 tbsp mustard seeds
- 1 ½ tsp ground turmeric
- ½ tsp whole cloves
- ½ tsp celery seeds
Инструкция
- On a work surface, cut off and discard one end of the cucumbers. With a mandoline, cut the cucumbers into 1/8-inch (3 mm) thick slices. Cut off and discard the other end (which tend to soften the canned pickles). You will obtain about 16 cups of cucumber slices. Place in a large bowl. Repeat with the onions. Add and toss with the cucumbers, bell peppers and coarse salt. Let marinate for 3 hours at room temperature. Rinse and drain thoroughly.
- Meanwhile, prepare the lids and jars in boiling water.
- In a large pot, bring the sugar, vinegar and spices to a boil. Add the drained vegetables. Bring to a boil once again, stirring a few times. Remove from the heat.
- Spoon the vegetables and syrup into the hot jars, leaving 1 inch (2.5 cm) of space at the top. Remove air bubbles with a non-metallic utensil and wipe the rim of the jar with a clean cloth.
- Centre the lids (discs) on the jars and screw the rings down until the point of resistance, then tighten another eighth-turn, without forcing.
- Place the jars upright on the canning rack in the pot of hot water. Make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover. Bring to a boil over high heat. From the moment the water starts to boil, continue processing for 15 minutes.
- Remove the jars from the water.
