Hard at it in the kitchen again today. Bread and Butter pickles this time. One batch is with squash. The other, good ole pickling cucumbers.
We've had quite a harvest of yellow crooked neck squash and zucchini.
When all the zucchini came on it came on fast and we (I) didn't get out to the garden often enough to pick it and ended up with some huge zucchs. They won't fit into the bottles sliced, so we'll probably bread and fry them or shred and freeze them for zucchini bread later.
With the normal sized ones, we decided to try pickling them. It's a good thing because as much as I love the stuff, I don't think I can eat another one for dinner...
I really hope these are delicious, otherwise, theyre what you are getting for Christmas...;)
Bread and Butter Pickles
8 cups sliced squash, or cucumbers
2 medium onions
2 sweet peppers (one red, one green)
1/4 cup salt
Mix squash, onions and peppers together, sprinkle w/ salt (uniodized) mix well, cover with water and ice.
This is important to keep the veggies cold.
Let sit for 1-2 hours.
Rinse, drain and set veggies aside.
2 1/4 cups cider vinegar
2 1/4 cups sugar
2 teaspoons celery seed
2 teaspoons mustard seed
1 teaspoon turmeric
Mix brine ingredients in a stainless steel stock pot. Bring to a boil stirring constantly, let boil 3 minutes. Add vegetables and bring back to a boil for 3 minutes. Remove from heat and fill jars to within 1/2 inch of top with mixture. (Important: liquid must cover vegetables and be within 1/2 of top.) Place sterilized rings and lids on jars finger tight. Process in steam canner, or boiling water bath for 5 minutes. Adjust time accordingly for elevation.