A few of you may know I volunteer at the 61st Street Farmers Market when my schedule permits. It’s been a few weeks since my last shift and I was so happy to see such an abundance. What a difference a few weeks make in the growing season. Naturally I loaded up and went to town preserving the taste of summer with my beautiful Weck jars.
I don’t particularly care for sweet pickles. Give me a big sour Kosher dill pickle and I’m happy. But I decided to do a sweet pickle because I purchased a combination of various cucumbers. One being a beautiful sweet white variety. I looked at some recipes and played around and I decided to use all white vinegar, as I don’t like the taste of apple cider vinegar when I’m pickling. Odd, but that’s me.
Bread and Butter Pickles
makes 4 1/5 liter jars
- 8 or nine small cucumbers for pickles ( equivalent to 2 punnets in size) ( try to get a variety )
- 1/3 cup salt
- 1 onion sliced thinly in rings
- 1 cup sugar
- 1 cup vinegar
- 1 tablespoon whole all spice
- 1 teaspoon turmeric
- 2 tablespoon hot mustard seeds
- 1 teaspoon dried garlic
- 1 teaspoon dill
- 1/2 teaspoon red pepper flakes
- Slice cucumbers into rings , preferably with a ripple cut. Slice onion thinly.
- In a bowl, put the cucumbers and onions. Add salt and cover with cold water to cover. Cover with lid and let sit for about 3-4 hours.
- Sterilize your jars and lids according to manufacturer instructions. Prepare your hot water bath.
- Drain the sliced cucumbers and onions.
- In a non reactive sauce pan, heat sugar, vinegar and spices.
- Pack your cucumber and onions.
- Pour hot vinegar/sugar solution with spices over the vegetables and seal according to manufacturer instructions.
- Process in a hot water bath for 10 minutes.
- Allow to cool on a rack and leave undisturbed t seal overnight.
- Test/ check seals. Read how to see if sealed according to your jars manufacturer instructions.
Don’t forget you have until next week to win a set of Three Nordic Ware Bundt Pans for my Housewarming Party for Coco-Cooks.com.