Fantastic Bread & Butter Pickles!
20 cups thinly sliced cucumbers
8 cups thinly sliced white onion (curious as to how red onions would do in this)
1/3 cup pickling salt
1/4 cup pickling spice
3 cups white vinegar
5 cups white sugar
1 1/2 tsp Ground Tumeric
1 1/2 tsp Mustard Seed
1 tsp Celery seed
1. Toss cucumbers and onions with salt in large bowl. Cover with lid or plate, let stand 30 - 60 mins. Once done, drain for 5 minutes.
2. Place pickling spices into a cheesecloth bag.
3. In a large saucepan, bring remaining ingredients and spice bag to a boil, stirring occassionally.
4. Pack drained cucumbers and onions into sterilized 1L jars.
5. Pour brine solutions into jars, ensuring cucumbers and onions are covered.
6. Seal jars. Once jars are sealed and cooled, store in a cool, dark place, or in the fridge. Ready to eat in 4-7 days! (Remember the longer they sit, the better they taste!)
8 cups thinly sliced white onion (curious as to how red onions would do in this)
1/3 cup pickling salt
1/4 cup pickling spice
3 cups white vinegar
5 cups white sugar
1 1/2 tsp Ground Tumeric
1 1/2 tsp Mustard Seed
1 tsp Celery seed
1. Toss cucumbers and onions with salt in large bowl. Cover with lid or plate, let stand 30 - 60 mins. Once done, drain for 5 minutes.
2. Place pickling spices into a cheesecloth bag.
3. In a large saucepan, bring remaining ingredients and spice bag to a boil, stirring occassionally.
4. Pack drained cucumbers and onions into sterilized 1L jars.
5. Pour brine solutions into jars, ensuring cucumbers and onions are covered.
6. Seal jars. Once jars are sealed and cooled, store in a cool, dark place, or in the fridge. Ready to eat in 4-7 days! (Remember the longer they sit, the better they taste!)
No comments:
Post a Comment