Food recipes
Aunt Lena's Bread And Butter Pickles Recipe
Aunt Lena's Bread And Butter Pickles Recipe Ingredients: pickles, cucumber, sour onions, raw salt, table sugars, granulated celery, raw mustard, prepared, yellow spices, turmeric, ground vinegar, cider Directions: To...
Aunt Lena's Bread And Butter Pickles Recipe
Ingredients:
pickles, cucumber, sour
onions, raw
salt, table
sugars, granulated
celery, raw
mustard, prepared, yellow
spices, turmeric, ground
vinegar, cider
Directions:
To salt vegetables: Using mandoline or possibly food processor, slice cucumbers and onions as thin as possible.
In 4-qt bowl (not aluminum), layer prepared cucumbers and onions with salt.
Cover with cool water.
Chill, covered, for 4 to 5 hrs, or possibly overnight.
To heat vegetables: Drain vegetables.
Rinse and drain again.
Chill in colander set in bowl.
Meanwhile, place sugar, spices and vinegar in a 6- to 8-qt saucepan.
Stir to dissolve sugar.
Bring to a boil.
Add in well-liquid removed vegetables all at once.
Stir to encourage even heating.
Heat just to a boil.
To fill jars: Adjust heat to keep mix warm, but not boiling.
Using slotted spoon, fill warm, sterilized jars within 3/4- to 1-inch of top.
Cover with boiling syrup to within 1/4-inch.
Using tea strainer, remove spices remaining in pan, divide them among jars and seal.
Throw away leftover syrup.
(Note: You may have as much as 2 c. leftover syrup, but it's too watered down by cucumbers to be reused.)
To store pickles: Seal.
Cold.
Label.
Store in refrigerator.
Wait at least 1 month before using, to develop best flavor.
But for best quality, consume pickles within 6 weeks.
This recipe yields 4 pints.
Yield: 4 pints
Ingredients:
pickles, cucumber, sour
onions, raw
salt, table
sugars, granulated
celery, raw
mustard, prepared, yellow
spices, turmeric, ground
vinegar, cider
Directions:
To salt vegetables: Using mandoline or possibly food processor, slice cucumbers and onions as thin as possible.
In 4-qt bowl (not aluminum), layer prepared cucumbers and onions with salt.
Cover with cool water.
Chill, covered, for 4 to 5 hrs, or possibly overnight.
To heat vegetables: Drain vegetables.
Rinse and drain again.
Chill in colander set in bowl.
Meanwhile, place sugar, spices and vinegar in a 6- to 8-qt saucepan.
Stir to dissolve sugar.
Bring to a boil.
Add in well-liquid removed vegetables all at once.
Stir to encourage even heating.
Heat just to a boil.
To fill jars: Adjust heat to keep mix warm, but not boiling.
Using slotted spoon, fill warm, sterilized jars within 3/4- to 1-inch of top.
Cover with boiling syrup to within 1/4-inch.
Using tea strainer, remove spices remaining in pan, divide them among jars and seal.
Throw away leftover syrup.
(Note: You may have as much as 2 c. leftover syrup, but it's too watered down by cucumbers to be reused.)
To store pickles: Seal.
Cold.
Label.
Store in refrigerator.
Wait at least 1 month before using, to develop best flavor.
But for best quality, consume pickles within 6 weeks.
This recipe yields 4 pints.
Yield: 4 pints