wreckingroom (veganjill) wrote in vegancooking,

Bread & Butter Pickles

This is a recipe passed down to me from my husband's mother, and they are just awesome!

-4 quarts of sliced cucumbers (about 8 medium-sized cucumbers)
-6 medium onions sliced into thin rings (I use the thinnest setting on my mandolin slicer)
-2 green bell peppers julienned
-1/3 cup kosher salt

Mix all of these ingredients until evenly distributed, place in bowls and let sit for 3 hours. After the 3 hours, drain the liquid off.

On the stove top, combine:

-3 cups apple cider vinegar
-5 cups dry sweetener
-1 1/2 tsp. tumeric
-1 1/2 tsp. celery seed
-2 tbsp. mustard seed

Bring mixture to a boil. Place the cucumber/onion/bell pepper mixture into quart-sized canning jars (packed tightly) leaving 1/2 inch head space. Pour boiling brine over vegetables, and seal with canning lids. Process in boiling water bath for 20 minutes. Remove from water and let stand.

*Notes on home canning: Before adding the cucumbers, etc. to the canning jars, you will need to sterilize them by boiling for 30 minutes. After the jars have been filled, be sure to wipe the rim clean with a clean paper towel before placing the lid and band on. After processing in the water bath, you will know the can is sealed when you hear a loud "pop," and the lid becomes rigid.
Tags: condiments-pickles, techniques-pickling, vegetables-cucumber
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