Monday, June 30, 2014

Pickles!


Since many of you home gardeners will soon have cucumbers coming out of your ears, I thought I’d post this superb pickle recipe. These babies get more requests for “MORE” than any of my jams and even ketchup – yeah, I make my own. It’s a process to make these, but not difficult and sooo worth it if you like a sweet pickle. Plus, one of the ingredients is turmeric and “recent studies suggest” this lovely yellow spice cures most illnesses and once restored a limb on a man in Northern Ugiwanistan. Okay, I made that last part up, but do try the pickles. And let me know how you like them.

Grandma’s Bread and Butter Pickles

Slice enough gently scrubbed cucumbers to equal 4 quarts
Slice 4-6 medium onions (rings)
Add one green pepper cleaned and sliced into strips
3 whole garlic cloves

Put the vegetables into a large container and cover with ½ cup of plain (Kosher) salt.
Cover with crushed ice and let sit for 3 hours (I cover the bowl with a kitchen towel, too). This smells up the whole house divinely.

Bring to boil in large stockpot:

5 cups sugar
3 cups apple cider vinegar
1 ½ tablespoons turmeric
1 ½ tablespoons celery seed
2 tablespoons mustard seed

Drain the vegetables well and add to the syrup. Bring the mixture to a boil. It takes a while to come to a boil then let ‘er rip for about 5 minutes.

Pack into hot jars and seal.

Let sit for a few weeks for the flavors to blend.

Enjoy!


4 comments:

  1. Hi, Susan:

    Your recipe is timely, as our garden is sprouting some beautiful cucumber leaves which will soon spring forth an abundant supply of cucumbers. I usually make soup out of whatever cukes we don't use in salads, but I remember you suggesting in the past that I try pickling.

    Thank you for the recipe.

    Be well.

    Janette

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    1. You're quite welcome, Janette. Thanks for stopping by. This recipe is a big hit around here. Our youngest son put in cukes just so he could make them. How fun it that? Hugs.

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  2. Are they good and crunchy? Pickles, by their very nature, should crunch. :D

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    1. I have crunchier recipes, but the flavor in these is exemplary. I try to use cukes that haven't gotten too big and crunch depends on that. =0)

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