Canning Recipes

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

Cooking Directions:
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4 cups thinly-sliced cucumbers, 3/16" thick -- see * Note
1 cup thinly-sliced onion
1 sweet red pepper -- thinly sliced
2 teaspoons pickling salt
1 1/2 cups cider vinegar
2/3 cup sugar
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric

* Note: Use small pickling or English cucumbers.

Place the cucumbers, onion and sweet pepper in a large nonreactive (glass
or plastic) container. Sprinkle with salt and mix well. Let stand for 3
hours, stirring occasionally. Drain. Rinse twice and drain thoroughly.

Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on
the stove top. Combine the vinegar, sugar, mustard seeds, celery seeds
and turmeric in a small bowl, stirring until the sugar is dissolved. Pour
over the vegetables and mix well.

Pack the vegetables into small freezer containers. Divide the liquid and
pour it over the pickles. Seal tightly and freeze.

Store the pickles in the freezer for up to 6 months. Once thawed, use
them within several days before they lose their crunch.

This recipe yields about 3 cups.

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