Sunday, July 27, 2014

Bread & Butter Pickles

+ pickling cucumbers
+ 1 small white onion
+ 2 Tbs salt
+ 1 cup white vinegar
+ 2 cups white sugar
+ 1 Tbs mustard seed
+ 1 Tbs celery seed

This recipe doesn't require processing in boiling water like typical canning. As long as you have some containers with lids, you are good to go. Homegrown cucumbers make this a $0 Project. Here's how I did it:

First, I washed and sliced up the cukes.

Next, the cucumbers went into a pot with the sliced onion and salt.

I set that pot aside and combined vinegar, sugar, mustard seed and celery seed to a saucepan. 
This was heated until the sugar was dissolved. 

Then the liquid was poured over the cukes & onions and placed in the fridge for 24 hours.

The following day I divided the mix into mason jars. I sampled a pickle, and it was crisp, tangy goodness! Jars should be stored in the refrigerator.

Everything tastes better homegrown. Thanks for reading!

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