Bread and Butter Pickles

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.

Ingredients :
8 lbs small pickling cucumbers
4 onions
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
pickles-1

***

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.
pickles-2

2. Add 1/2 cup salt.
pickles-3

3. Add water to cover the vegetables. Then crack a tray of ice or two over them.
pickles-4

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.
pickles-5

5. Here is after the two hours. I was able to switch my plate after 30 minutes to get better compression.
pickle-6

6. In a large pot, combine the vinegar, sugar, mustard seeds, celery seed, cloves and turmeric. Bring to a boil
pickles-7

7. Remove the weight from the vegetables. Drain the brine. Rinse twice with clear water and drain well.
pickles-8

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.
pickles-9

9. Cover with the vinegar pickling liquid,
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10. Process for 10 minutes then allow to cool fully.
(And yes, I totally lost the light for this).
pickles-11

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Sweet Relish

Continuing my condiment making from the Fruit Keptchup. This relish is perfect for burgers and hot-dogs.

Total Yield : 3.5 pints (7 half pint jars)

Ingredients :
2 lbs small pickling cucumbers
2 onions
6 green bell peppers
1/2 cup salt
5-6 cups sugar
2 teaspoon turmeric
2 teaspoon yellow mustard seeds
1 teaspoon celery seeds
4 cups white vinegar
* optional: green food coloring
relish-1

***

1. In a large bowl combine the vegetables.
I ran the onions and bell peppers in the food processor because I’m lazy but diced the cucumber.
relish2

2. Add the salt.
relish-3

3. Cover with cold water. Mix well.
Set aside to brine/macerate for 12 hours.
relish-4

4. When everything had time to make friends in the salt bath. drain everything. Press down on the vegetables to extract as much water as you can.
relish-5

5. Add 5-6 cups sugar (depending on how tangy you like it).
relish-6

6. Add the spices.
relish-7

7. Add the white vinegar.
relish-8

8. Stir to combine. Turn the heat on to a medium-low and allow to reduce for 1-2 hours.
relish-9

9. Once reduced it will look like this.
relish-10

10. Totally optional, but you can add a few drops of green food coloring at this point to bring back the green of the vegetables vs the yellow of the turmeric.
relish-11

11.Scald 7 half pint jars. Distribute the relish into the jar.
relish-12

12. Process for 10 minutes then allow to cool fully.
relish-final

Fruit Ketchup

I did a large batch of canning as gifts for my family. I found (well, ok, asked the gatekeeper of all her old typewritten cards to send me a copy) my grand-mother’s recipe and proceeded to fill the house with steam. It was worth it! This was my set-up at the beginning of the day…

overall

First up is Canadian Fruit ketchup. A classical condiment; I associate it with meat pies at Christmas.

Total Yield : 6 pints (12 half pint jars)

Ingredients :
6 tomatoes
6 peaches
6 pears
6 apples
6 onions
2 green bell pepper
4 cups sugar
2 1/2 cups white vinegar
3 tablespoon salt
1 tablespoon pickling spices

fruit-ketchup

***

1. Peel the tomatoes.
Carve an X into the bottom of the tomatoes.
peel-tomatoes

2. Dunk the tomatoes into a small pot of boiling water.
blanch-tomato

3. Transfer to a bowl of ice water.
shock-tomato

4. The peel should come right off. Repeat with the rest of the tomatoes.
peel-tomatoes2

5. Dice and put in a large pot.
dice-tomato

6. Same process for the peaches. make a cross on the pointy bottom side.
peaches-1

7. Put in the boiling water for 30 seconds.
peaches-2

8. Transfer to ice water.
peaches-3

9. Remove the skins.
peaches-4

10. Dice the peaches and add to the pot.
dice-peaches

11. Peel, core and dice the pears. Add to the pot. I used Forelle pears, but use what you like.
pears

12. Peel, core and dice the apples. Add the vinegar to stop the pears and apple from turning brown.
apple
13.  Dice the green pepper and add to the rest.
green-pepper

14.  Pulse the onions though a food processor to make sure no large chunk remain. Add to the pot.
onions

15. Add 3 tablespoon salt and 4 cups sugar.
sugar

16. As soon as you start to mix in the sugar it will start drawing water out of the fruits and everything will start to float.
Turn on the heat to medium.
sugar2

17. Time to put in the pickling spices.
If you have cheese cloth of a mousseline bag use that. I didn’t, so I used a tea ball.
spices

18. Stick you spices into the pot.
Allow to stew/reduce for an hour and a half, at least.
spices2

19. It should start looking like this.
reduced

20. Remove the spices and discard.
Scald 7 half pint jars. Fill with warm fruit ketchup.
fill

21. Process for 10 minutes. Allow to cool fully.
Repeat with 5 more jars.
fruitketchup---final