Pictures... Pictures.. I have LOADS of pictures... but I didn't want to do a million randoms ones today.. so today.. you get a lesson in making Bread and Butter Pickles! My garden is pumping out so much food.. a bit faster than what we can eat and I don't want it to go to waste.. in ONE day I picked 6lbs of cukes! Sorry Larry Boy.... I love ya!! I really do... but I'm turning you into pickles!!
Here are a picture of a couple of my cucumbers!
Next.. I used this Pampered Chef Crinkle Cutter.. I borrowed this from a friend.. my thoughts... ?? I'm not rushing out anytime soon to buy one.. I felt it was to big.. and not quite sharp enough.. I had to keep pulling my pieces apart.. time consuming if you ask me.. if I found one at a yardsale for cheap.. I *might* think about it... but it's not on my NEEDED list.. that's for sure..
It makes your cucumbers look like this...
But in the end.. it really didn't matter... oh well.. live and learn!!
So after you cut these all up.. you need to grab these and cut them up...
After all the cukes and the onion and garlic is cut they are to be mixed up with salt ( recipe will follow!)
Here's the mix.. now you have to ice it for 3 hours.. and YES you can leave it on the counter...
Your Cast of spices....
You're going to add this to your sugar....
And then you're going to add your vinegar!
Oh.. ONLY if ONLY you could smell it at this point.. WOWZAS!! it's quite powerful!
After your boil.. you'll add your well drained cukes...
And cook a bit...
Once they are cooked you will start putting them in your canning jars ( remember the supplies for the strawberry Jam.. same supplies!!)
Before the water bath......
And after!!! See.. the crinkle cut mabob... ehhh.. waste of my time.. but hey.. it doesn't hurt to try.. right?? lol lol....
My final product!!
I add them to my jars for Christmas gifts!! that is if I can keep the kids and others out of them...
Bread and Butter Pickles
Recipe from the Book of "preserving the harvest" by Carol W. Costenbader
Boiling-water bath canner; seven 1-pint jars
6lbs of medium sized cucumbers, scrubbed and sliced 1/8 inch thick
1 1/2 cups ( about 1lb) peeled and sliced small white onions
2 cloves of garlic
1/3 cup salt
4 1/2 cups sugar
2 TBSP yellow mustard seeds
1 1/2 tsp celery seeds
1 1/2 tsp ground turmeric
3 cups distilled white vinegar
1) In a large mixing bowl, combine the cucumbers, onions, and garlic. Add the salt and mix thoroughly. Cover with the ice cubes. Let stand for 3 hours
2) Rinse well, thoroughly drain the mixture, and remove the garlic cloves.
3) Combine the sugar, mustard seeds, celery seeds, and turmeric; stir in the vinegar and heat to boiling in an 8-quart saucepan. Add the drained cucumber mixture and heat for 5 minutes.
4) Pour into sterilized jars, leaving 1.2 inch of headspace. Cap and seal.
5) Process for 10 minutes in a boiling water-bath canner.