Canning Recipes

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Bread And Butter Pickles III
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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7 slim medium cukes
5 crisp medium onions
1 bell pepper -- chopped
1 small sweet red pepper -- chopped
1/4 cup salt
Cracked ice
2 1/2 cups white vinegar
2 1/2 cups granulated sugar
1 tablespoon mustard seed
1 teaspoon celery seed
1/2 teaspoon whole cloves
3/4 teaspoon turmeric

Mix veggies, mix in salt and cracked ice. Put in fridge or a cool place
and let stand for at least three hours, then drain.

Mix pickling solution. Add to drained veggies in kettle. Bring mix to
boiling, remove veggies to clean, sterilized jars immediately. Pour hot
liquid over to cover leaving 1/2-inch of headspace (no more). Wipe jar
rims, checking for nicks, with a clean damp cloth, then place hot,
sterilized lids on and screw the rings on firmly-tight. Place filled jars
on a dry folded towel.

Quickly repeat this process with the rest so that the veggies do not cool
down. If pickles in the kettle are allowed to boil, they will soften.
These pickles are very crisp and fresh tasting. Our favorites. (You may
also slice a batch of smaller cukes lengthwise for spears, and use the
same recipe with great results).

This recipe yields ?? servings.

Comments: The pickles are called bread-and-butter because they are good
enough to eat at every meal.

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