Yeah. I need to get back on subject. So, it's Tutorial Tuesday and here's the low down on Bread and butter pickles...
My Bread and Butter Pickles
adapted from the Fannie Farmer Cookbook
6 cups thin sliced cucumbers (use Kirby or small unwaxed cucumbers if you can)
1 pound white onion, cut thin
1/4 cup salt
2 cups sugar
2T minced garlic
1/2 tsp curry powder
1/4 tsp ground clove
1T mustard seed
1 tsp celery seed
2 cups cider vinegar 5% acid (or peach balsamic vinegar for peach B&B's)
Water bath canner
7 sterile pint canning jars
7 new lids
Wash and sterilize your hands and all work surfaces. My kids helped me and they have to follow the same sanitation rules I do. Slice cucumbers and onions thin and place in a large bowl with salt. Cover with water and some ice. Leave out at room temperature for 3 hours.
In a large pot, combine the sugar, curry, cloves, mustard seed, celery seed and vinegar. Bring slowly to a boil and boil for 5 minutes. Drain the vegetables in a colander and rinse them well with cold water. Add them to the hot syrup and heat just below boiling.
Spoon into hot, sterilized jars, fill with the cooking syrup, leaving 1/4 inch head space. Run a non-metal knife along the edged of the jar to remove excess air. Seal with hot lids.
Tighten canning lid. Place in boiling water bath canner and wait for water to return to a boil. Process 10 minutes (at sea level) adjust cooking time for altitude as necessary). When time is finished, remove and place on clean kitchen towel, in a place free from drafts. Allow to cool 12 hours undisturbed. Check to see if jars have sealed.
If you are planning on making pickles with your kiddos, I found this website very cool : Science of Cooking: Pickles. What a fun summertime project! I think it's a good reference for adults too.
There you go. Make some pickles.
Spoon into hot, sterilized jars, fill with the cooking syrup, leaving 1/4 inch head space. Run a non-metal knife along the edged of the jar to remove excess air. Seal with hot lids.
Tighten canning lid. Place in boiling water bath canner and wait for water to return to a boil. Process 10 minutes (at sea level) adjust cooking time for altitude as necessary). When time is finished, remove and place on clean kitchen towel, in a place free from drafts. Allow to cool 12 hours undisturbed. Check to see if jars have sealed.
If you are planning on making pickles with your kiddos, I found this website very cool : Science of Cooking: Pickles. What a fun summertime project! I think it's a good reference for adults too.
There you go. Make some pickles.
3 comments:
Hmmm.. really? The peach balsamic vinegar makes that much difference? We're NOT sweet pickle fans around here. But we do love all things balsamic- that vinegar sounds delish!
Yes! The peach is by far my favorite balsamic of all time...next to their original balsamic that is so deep and rich. The peach isn't dark brown like regular balsamic, it's lighter, almost the color of apple cider vinegar.
These look great...except for all that sweet pickle stuff. We must have been raised in the house or something. Give me a garlic dill anyday! Glad that you and Ace can agree to disagree...and that you love him enough to cater to his crazy tastebuds :)
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