|Dilly Bean Pickle, Dill Pickle|
So far I've made:
1) Salsa - 15 jars
2) Canned Tomatoes - 15 jars
3) Garlic Mustard Seed Mustard - 2 jars
4) Dilly Beans - 7 jars
5) Bread & Butter Pickles - 25 jars
6) Garlic scape pesto - 6 jars
7) Turmeric Sauce - 2 jars
8) Dill Pickles- 18 jars
One of my favourite bread & butter pickle recipes comes from Jean Pare's "Company's Coming" preserving book. These pickles are great in sandwiches, burgers or just on the side.
16 cups sliced cucumbers with peel, 1/8 inch thick
6 onions thinly sliced
1 large red pepper, seeded and slivered
1 large green pepper, seeded, slivered
1/2 cup coarse (pickling salt)
5 cups granulated sugar
2 tbsp mustard seed
1 tsp turmeric
1 1/2 tsp celery seed
3 cups white vinegar.
Place cucumbers into large bowl. Add onion, red pepper, green pepper and salt. Cover and let stand on counter for 3 hours. Drain well.
Combine last 5 ingredients in large pot. Heat on medium-high, stirring occasionally until mixture boils. Add vegetables. Heat until it just reaches a boil. Using slotted spoon, fill hot sterilized jars with vegetables to within 1 inch of top. Pour hot syrup over vegetables to within 1/4 inch of top. Seal.