Story
Bread and Butter Pickles from our new cookbook
Watch the video for Bread and Butter Pickles with Shannon Walker, our Preservationist!
If you grow cucumbers, you are familiar with the inevitable abundance that most years bring. It's probably not coincidence that they are among the most commonly pickled crops. These lip-smacking, sweet-and-sour, crunchy little rounds are timeless favorites.
5 POUNDS PICKLING CUMCUMBERS, CUT INTO 1/4 INCH SLICES
1/2 POUND SWEET ONIONS, PREFERABLY VIDALIA, THINLY SLICED
3/4 CUP (7 1/4 OUNCES) PICKLING SALT
4 1/2 CUPS WHITE DISTILLED VINEGAR
3 CUPS (1 POUND 5 OUNCES) NATURAL CANE SUGAR
2 1/2 TABLESPOONS YELLOW MUSTARD SEEDS
1 1/2 TEASPOONS CELERY SEEDS
1 1/2 TEASPOONS GROUND TURMERIC
1) Sterilize eight 1 pint canning jars and wash and dry their lids and rings.
2) In a large container, combine the cucumbers, onions, and salt. Mix well and add enough cold water to cover. Let stand at room temperature for 3 hours. Pur into a colander, drain, and rinse with cold water. Drain thoroughly.
3) Fill a large canning pot with enough water that it will come 1/2 inch over the tops of the jars when they are added to the pot. Bring the water to a rolling boil.
4) Meanwhile, in a large enameled Dutch oven or nonreactive canning pot, combine the vinegar, cane sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil, stirring to dissolve the sugar. Stir in the vegetables and return to a boil. Remove the pan from the heat.
5) Pull the hot jars out of the oven. Pack the vegetables into the hot jars, leaving 1/2 inch headspace. Pour in the hot brine to 1/2 inch from the top of the jar. Do not discard any remaining brine, for you will need it in the next step.
6) "Burp" each jar, and then add brine to each jar to come to within 1/4 inch of the rim. Carefully wipe the rims clean.
7)Place the lids on the jars and process in the water bath for 20 minutes. Turn off the heat and let sit in the water for 5 minutes. Remove and cool the jars as directed.
8)Check the seal on each jar. Let stand for 2 days before opening.
Watch the video for Bread and Butter Pickles with Shannon Walker, our Preservationist!
If you grow cucumbers, you are familiar with the inevitable abundance that most years bring. It's probably not a coincidence that they are among the most commonly pickled crops. These lip-smacking, sweet-and-sour, crunchy little rounds are timeless favorites.
- 5 POUNDS PICKLING
CUCUMBERS, CUT INTO 1/4 INCH SLICES
- 1/2 POUND SWEET ONIONS, PREFERABLY VIDALIA, THINLY SLICED
- 3/4 CUP (7 1/4 OUNCES) PICKLING SALT
- 4 1/2 CUPS WHITE DISTILLED VINEGAR
- 3 CUPS (1 POUND 5 OUNCES) NATURAL CANE SUGAR
- 2 1/2 TABLESPOONS YELLOW MUSTARD SEEDS
- 1 1/2 TEASPOONS CELERY SEEDS
- 1 1/2 TEASPOONS GROUND TURMERIC
1) Sterilize eight 1 pint canning jars and wash and dry their lids and rings.
2) In a large container, combine the cucumbers, onions, and salt. Mix well and add enough cold water to cover. Let stand at room temperature for 3 hours. Pur into a colander, drain, and rinse with cold water. Drain thoroughly.
3) Fill a large canning pot with enough water that it will come 1/2 inch over the tops of the jars when they are added to the pot. Bring the water to a rolling boil.
4) Meanwhile, in a large enameled Dutch oven or nonreactive canning pot, combine the vinegar, cane sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil, stirring to dissolve the sugar. Stir in the vegetables and return to a boil. Remove the pan from the heat.
5) Pull the hot jars out of the oven. Pack the vegetables into the hot jars, leaving 1/2 inch headspace. Pour in the hot brine to 1/2 inch from the top of the jar. Do not discard any remaining brine, for you will need it in the next step.
6) "Burp" each jar, and then add brine to each jar to come to within 1/4 inch of the rim. Carefully wipe the rims clean.
7)Place the lids on the jars and process in the water bath for 20 minutes. Turn off the heat and let sit in the water for 5 minutes. Remove and cool the jars as directed.
8)Check the seal on each jar. Let stand for 2 days before opening.
Watch the video for Bread and Butter Pickles with Shannon Walker, our Preservationist!
If you grow cucumbers, you are familiar with the inevitable abundance that most years bring. It's probably not coincidence that they are among the most commonly pickled crops. These lip-smacking, sweet-and-sour, crunchy little rounds are timeless favorites.
5 POUNDS PICKLING CUMCUMBERS, CUT INTO 1/4 INCH SLICES
1/2 POUND SWEET ONIONS, PREFERABLY VIDALIA, THINLY SLICED
3/4 CUP (7 1/4 OUNCES) PICKLING SALT
4 1/2 CUPS WHITE DISTILLED VINEGAR
3 CUPS (1 POUND 5 OUNCES) NATURAL CANE SUGAR
2 1/2 TABLESPOONS YELLOW MUSTARD SEEDS
1 1/2 TEASPOONS CELERY SEEDS
1 1/2 TEASPOONS GROUND TURMERIC
1) Sterilize eight 1 pint canning jars and wash and dry their lids and rings.
2) In a large container, combine the cucumbers, onions, and salt. Mix well and add enough cold water to cover. Let stand at room temperature for 3 hours. Pur into a colander, drain, and rinse with cold water. Drain thoroughly.
3) Fill a large canning pot with enough water that it will come 1/2 inch over the tops of the jars when they are added to the pot. Bring the water to a rolling boil.
4) Meanwhile, in a large enameled Dutch oven or nonreactive canning pot, combine the vinegar, cane sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil, stirring to dissolve the sugar. Stir in the vegetables and return to a boil. Remove the pan from the heat.
5) Pull the hot jars out of the oven. Pack the vegetables into the hot jars, leaving 1/2 inch headspace. Pour in the hot brine to 1/2 inch from the top of the jar. Do not discard any remaining brine, for you will need it in the next step.
6) "Burp" each jar, and then add brine to each jar to come to within 1/4 inch of the rim. Carefully wipe the rims clean.
7)Place the lids on the jars and process in the water bath for 20 minutes. Turn off the heat and let sit in the water for 5 minutes. Remove and cool the jars as directed.
8)Check the seal on each jar. Let stand for 2 days before opening.