Bread and Butter Pickles
I went to the French Market yesterday in Wheaton, Illinois to see what I could see. Two rows of vendors plying their wares. I did find a farm stand that did not have outrageous prices. So I purchased some pickling cucumbers. When I made the early in the year the flavor was fine but the texture was a bit disappointing. Reader Brian said to ice the cukes before pickling them I hope it turns out better this time.
4 lbs 4-6 inch cucumber cut into slices
2 lbs onions thinly sliced
1/3 cup pickling salt
2 cups sugar
1 tbs mustard seed
2 tsp turmeric
2 tsp celery seed ( I substituted fennel)
1 tsp ground ginger
1 tsp whole black peppercorns
3 cups vinegar
Slice the cucumbers and combine with onion slices in a large bowl layering with salt.
Cover with ice and let sit 1.5 – 2 hours.
Drain, rinse and drain again.
Combine remaining ingredients in large pot, bring to a boil.
Add drained cucumbers and oinions, return to a boil.
Pack hot pickles and hot liquid into hot jars, leaving 1/4″ headspace. remove air bubbles.
Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
Remove from canner and place in cool spot away from drafts or temperature fluctuations.
When cool, check seal and label.
Allow 4 to 6 weeks for pickles to develop full flavor.
Until next time, Eat Well & Keep Digging!