And the last of my week-end of canning stuff according to my grand-mother’s recipe (for the first two installments see the Sweet Relish and Fruit Ketchup). These are crunchy and sweet bread and butter pickles. I made small round slices, but you can make long slices to put on sandwiches.
Total Yield : 7-8 pints.
8 lbs small pickling cucumbers
1/2 cup salt
1 green bell pepper
1 red bell pepper
5 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon cloves
2 teaspoon celery seeds
2 teaspoon yellow mustard seeds
5 cups white vinegar
1. Wash and brush the cucumbers. Remove both ends. Slice thinly (I used a mandoline). Dice the red and green bell peppers and 4 onions and add to the bowl.
2. Add 1/2 cup salt.
3. Add water to cover the vegetables. Then crack a tray of ice or two over them.
4. Put something over the whole mess then weigh it down (here using a full jug of vinegar as a weight).
Leave to brine for 2 hours, turning over the layers once in a while.
5. Here is after the two hours. I was able to switch my plate after 30 minutes to get better compression.
6. In a large pot, combine the vinegar, sugar, mustard seeds, celery seed, cloves and turmeric. Bring to a boil
7. Remove the weight from the vegetables. Drain the brine. Rinse twice with clear water and drain well.
8. Scald 7 jars. Stuff the vegetables into the jar. Depending on how much water you got out of them your yield might be 7 or 8 pints.
9. Cover with the vinegar pickling liquid,
10. Process for 10 minutes then allow to cool fully.
(And yes, I totally lost the light for this).