Bread & Butter
These are delicious eaten just as their name implies: simply atop buttered bread.
3-1/2 pounds pickling cucumbers, sliced 1/4-inch
2-1/2 cups sugar
2 cups cider vinegar (5% acidity)
1 cup water
1 teaspoon salt
1 teaspoon celery seed
1 Tablespoon mustard seed
1-1/2 Tablespoons mixed pickling spice:
In 5-quart non-aluminum saucepan, combine brine:
Bring to a boil, stirring to dissolve the sugar.
Fill sterile jars with cucumbers.
Cover with hot brine, leaving 1/8-inch head space.
Process 20 minutes for quart jars, 10 minutes for pint jars.
Dill Pickle Relish
For this I used the cukes that grew to three pounds in the week that we vacationed with my in-laws.
Not a fan of the sweeter relish, I was searching a recipe for the lesser-known dilly cousin. It's my first year making this recipe. I'm curious to discover if I'll be writing a reduced-sugar recipe next August.
Clean, trim, and finely chop vegetables.
2 cups white wine vinegar
1/3 cup sugar
1 Tablespoon dill seed
2 teaspoons mustard seed
1 -2 teaspoons turmeric
Bring the brine to a boil.
Add your cucumber mixture; return to a boil, stirring often.
Reduce heat and simmer, stirring occasionally, 20-30 minutes.
Fill hot, sterilized jars to within 1/2-inch of rim.
|This is how I feel after two weeks of pickling.|