I just can't resist the allure of making up pickles to snack on over the winter and into next spring - I love bread & butter pickles. I made a promise to myself that next batch will be dilly - I'll do more dilly beans because the batches that I did with a half habanero quartered (but not separated) and pushed into the top of the jar turned out amazing!
Tonight, I turned my attention to the very large striped cocozelle and zucchini in the fridge, as well as 3# of 6" long pickling cucumbers from the garden. I also decided to take the last few unripe green tomatoes and sliced them up and did a bread & butter treatment just to see how it would turn out...
YIELD:
6 - 12 oz jars cucumber bread & butter pickles
4 - 12 oz jars zucchini bread & butter pickles
1 - 12 oz jar green tomato bread & butter pickles
1 - 8 oz jar green tomato bread & butter pickles
Showing posts with label cucumbers. Show all posts
Showing posts with label cucumbers. Show all posts
Tuesday, September 22, 2009
Monday, July 27, 2009
In a pickle...
It is traditional, for me, to suffer from adequacy syndrome. That is, biting off more than I can chew. So, I find myself in a pickle - with large quantities of food to preserve and a schedule to leave town tomorrow around 1-2pm for camping by a river in the Trinity Forest. And yet - I am still in the kitchen!
With cucumbers and zucchini from James and my gardens, I put together some bread & butter pickles (yes, I know the cukes are too big around but...) and have a bowl of onions and squash layered with salt and ice to turn into zucchini bread & butter pickles in about an hour.
In that hour, I will make jelly from 16 cups of plum juice, cut up a small honey dew and small watermelon for breakfast and lunch tomorrow, juice 20 lemons, pack all my clothes and put together all the details for campgrounds on my itinerary in a PDF to print at Scott's house.
But seriously - the bread & butter pickles look great. Once the zucchini bread & butter pickles are in the jars, I'll have three types of pickles ready to eat in about 2 weeks.
YIELD:
Cucumber bread & butter pickles
RECIPE:
4lbs cucumbers or zukes
2lbs onions
Slice and layer with salt, cover with ice and let sit at least 90 minutes - then drain, rinse, drain, rinse...
In a pan, 4 cups vinegar, 2-3 cups sugar and spices - mustard seed, cinnamon, fresh ginger or dried, black or white pepper - whatever you think works.
Bring to boiling - then add drained vegetables - bring to boiling again and then put into sterilized jars, wipe the edges of the jars and put on the 2 part lids, process for at least 10 minutes in hot water bath.
I put a serrano chile with the stem end snipped off with scissors in the bottom of each jar but you don't have to - you could put in a dried cayenne pepper!
Let the pickles sit for 2 weeks - then refrigerate to chill and eat. Try not to get caught eating them out of the jar with the refrigerator door open at 3am in your birthday suit. So embarrassing.
With cucumbers and zucchini from James and my gardens, I put together some bread & butter pickles (yes, I know the cukes are too big around but...) and have a bowl of onions and squash layered with salt and ice to turn into zucchini bread & butter pickles in about an hour.
In that hour, I will make jelly from 16 cups of plum juice, cut up a small honey dew and small watermelon for breakfast and lunch tomorrow, juice 20 lemons, pack all my clothes and put together all the details for campgrounds on my itinerary in a PDF to print at Scott's house.
But seriously - the bread & butter pickles look great. Once the zucchini bread & butter pickles are in the jars, I'll have three types of pickles ready to eat in about 2 weeks.
YIELD:
Cucumber bread & butter pickles
- 8 - 16 oz jars
- 1 - 8 oz jar
- 4 - 16 oz jars
- 8 - 8 oz jars
RECIPE:
4lbs cucumbers or zukes
2lbs onions
Slice and layer with salt, cover with ice and let sit at least 90 minutes - then drain, rinse, drain, rinse...
In a pan, 4 cups vinegar, 2-3 cups sugar and spices - mustard seed, cinnamon, fresh ginger or dried, black or white pepper - whatever you think works.
Bring to boiling - then add drained vegetables - bring to boiling again and then put into sterilized jars, wipe the edges of the jars and put on the 2 part lids, process for at least 10 minutes in hot water bath.
I put a serrano chile with the stem end snipped off with scissors in the bottom of each jar but you don't have to - you could put in a dried cayenne pepper!
Let the pickles sit for 2 weeks - then refrigerate to chill and eat. Try not to get caught eating them out of the jar with the refrigerator door open at 3am in your birthday suit. So embarrassing.
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