My husband and I have been making a few jars of these bread and butter pickles since we first got the recipe from the little farm where we worked in the Santa Cruz Mountains. We like them on top of a hamburger or on baked tofu sandwiches. Our daughter likes to eat them straight out of the jar.
You need fewer cucumbers than you think for this recipe: 6-8 should do it.
4 quarts cukes sliced fairly thin -- do not peel. You can slice them by hand, use a mandolin, or put them through the food processor.
4 medium onions, peeled and sliced thin
3-4 bell peppers, sliced thin. At least one should be orange or red to make your pickles beautiful
5 cloves of garlic, sliced
1/3 c. salt
Put all of the above in a large pot with roughly the equivalent amount of crushed ice. (Do not stress out if your ice quantity is less. We usually use one five pound bag, crushed.) Mix well. Cover and let sit for three hours. Drain. Rinse well.
In a medium sized bowl or pot combine 2 c. honey, 3 c. apple cider vinegar, 1 ½ t. turmeric, 1 ½ t. celery seed, 2 T. mustard seeds and 1 ½ t. powdered ginger. Pour this brine over the vegetables and heat just until boiling. Put a fresh grape leaf in each of nine sterile pint jars. (Grape leaves are easily found in the woods this time of year!) Fill the jars to within ¼" of the top, clean the rims well, top with sterile tops, and process for 10 minutes in a boiling water bath.
** If you are new to canning, pick up a book from the library to walk you through the boiling water bath steps. It's not difficult, but you need to get it right.
Let your pickles sit for a month or more before enjoying to let the flavor develop.
By: | Sep 26, 2011 10:23 PM | Permalink
grape leaves are supposed to keep pickled goodies crisp, at least that's what i've read.
By: | Sep 24, 2011 09:09 PM | Permalink||
By: Patti Long | Sep 23, 2011 11:31 PM | Permalink|
I was looking for something else to "put up" ....this is just what I needed. Thanx!
By: Pablo Rodriguez | Sep 23, 2011 07:34 PM | Permalink|
Thanks for your great recipe. I grew the mini Mexican cucumbers this season and am ready to pickle them :)
By: clara morato | Sep 23, 2011 06:36 PM | Permalink|
Your recipe made my mouth water, it sounds delicious, I'm going to attempt to make it, I'll let you know how it turned out.
Keep up the good work,
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