August 14, 2016
Condiments, Vegetables, Cucumber,
Budget-Friendly, Canning/Preserving, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Make it from scratch more
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"One of our favorite bread and butter pickle recipes from my family cookbook.These can be made with peeled or unpeeled cucumbers. The unpeeled make for lovely crispy green slices, the peeled eye appealing yellow bread and butter slices. Either way a great tasting pickle!
PLEASE NOTE –for all pickle recipes shared from my family cookbook I do not process my pickles - make as we have been making them in our area for generations. Processing does change the texture of most pickles. If you have safety concerns please check the recommendations in your area. Be sure to use non reactive containers (use stainless steel, unchipped enamel/porcelain - be sure your plastic bowls and containers are food grade) Makes 6 - 7 pints."
Into food grade container:
Slice cucumbers into 1/8-1/4 inch slices, add thinly sliced onions and diced peppers.
Add three whole cloves garlic (to be removed before jarring).
Sprinkle with salt, mix, allow to sit for three hours.
Drain throughly (I use a plastic colander) remove garlic cloves.
Brine,in large pot combine vinegar sugar spices,stir to dissolve, heat to a boil.
Add cucumbers, onions and peppers bring back to a boil and heat five minutes.
Pack into sterilized jars (I use pints)cover with hot brine and seal.
To Process- adjust lids,place in a boiling water bath for 5 minutes counting process time as soon as the water returns to a boil.
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