BREAD & 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 (un-iodized) 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.
Brine ingredients:
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.
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