|Summer Squash Bread And Butter Pickles|
Amount Measure Ingredient -- Preparation Method
|-------- ------------ --------------------------------
4 pounds small yellow squash and green zucchini -- scrubbed, and
cut into 1/4"-thk rounds - (12 cups)
2 large onions -- cut crosswise
into 1/4"-thk slices
1/4 cup canning salt -- plus
1 1/2 teaspoons canning salt
1 quart crushed ice
2 1/4 cups cider vinegar
1 cup pure maple syrup (dark amber)
3/4 cup water
1 tablespoon mustard seeds
1 teaspoon whole allspice
1/2 teaspoon celery seeds
6 fresh red chiles, 4" to 5" long -- such as
Holland red hot finger peppers
Toss together yellow squash, zucchini, and onions with 1/4 cup canning
salt and crushed ice in a large bowl. Press a plate directly onto
vegetables and place a 5-pound weight on top (a bag of sugar in a sealed
plastic bag works well). Let stand at room temperature 4 hours.
Sterilize jars and lids: Wash 6 (1 pint) jars, lids, and screw bands in
hot soapy water, then rinse well. Dry screw bands. Put jars and lids on
a rack in a boiling-water canner or an 8- to 10-quart deep pot and add
enough water to cover by 2 inches. Heat water until an instant-read
thermometer registers 180 degrees. Do not let boil. Keep jars submerged
in hot water, covered, until ready to use.
Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and
remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan,
then simmer, uncovered, 10 minutes.
Cut a lengthwise slit in each chile (don't cut all the way through), then
add chiles to pickling liquid and continue to simmer 1 minute.
Drain jars upside down on a clean kitchen towel 1 minute, then invert.
Drain vegetables in a colander set over a bowl to catch liquid, then pack
into jars, tucking a chile pepper into side of each jar. Fill jars with
pickling liquid, leaving 1/4-inch of space at top, then run a thin knife
between vegetables and jar to eliminate air bubbles.
Seal, process, and store filled jars: Wipe off rims of filled jars with a
clean, damp kitchen towel, then firmly screw on lids with screw bands.
Put sealed jars on a rack in a boiling-water canner or an 8- to 10-quart
deep pot and add enough water to cover by 2 inches. Bring to a boil,
covered. Boil for 20 minutes (for 1/2-pint jars), then transfer with
tongs to a towel-lined surface to cool.
Jars will seal (if you hear a ping, that signals that the vacuum formed at
the top of the jar has made the lid concave) and preserves will thicken as
they cool. After jars have cooled 12 to 24 hours, press center of each
lid to check that it's concave, then remove screw band and try to lift off
lid with your fingertips. If you can't, the lid has a good seal.
Let pickles stand in jars at least 1 week for flavors to develop.
This recipe yields 6 (1-pint) jars.
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