Thursday, August 18, 2011

More Pickles

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:

cinnamon stick
mustard seeds
bay leaves

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.

Sweet pepper

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.

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As long as I'm on this journey, rambling through life's exhilarating highs and trudging heavily amongst it's incapacitating lows, I might as well share whatever may be gleaned from my little bits of wisdom and my many missteps. No room for judgment from this broken mama. I'm writing from my heart: raw, open, messy, but saved. And I'm still thanking God!