Food recipes
Bread-And-Butter Pickles (Cukes or Summer Squash)
Bread-And-Butter Pickles (Cukes or Summer Squash) Ingredients: squash, summer, zucchini, includes skin, raw onions, raw salt, table vinegar, distilled sugars, granulated mustard, prepared, yellow celery, raw spices, t...
Bread-And-Butter Pickles (Cukes or Summer Squash)
Ingredients:
squash, summer, zucchini, includes skin, raw
onions, raw
salt, table
vinegar, distilled
sugars, granulated
mustard, prepared, yellow
celery, raw
spices, turmeric, ground
lime juice, raw
Directions:
Wash cucumbers or squash.
Cut 1/16-inch off blossom end and discard.
Cut into 3/16-inch slices.
Combine cucumbers and onions in a large bowl.
Add salt.
Cover with 2 inches crushed or cubed ice.
Refrigerate 3 to 4 hours, adding more ice as needed.
Combine remaining ingredients in a large pot.
Boil 10 minutes.
Drain and add cucumbers and onions and slowly reheat to boiling.
Fill pint jars with slices and cooking syrup, leaving 1/2-inch headspace.
Adjust lids and process 10 minutes for under 1000 foot elevation, 15 minutes for 1000 to 6000 foot elevation & 20 minutes for over 6000 foot elevation or use low-temperature pasteurization treatment referenced in recipe description.
Variation for firmer pickles:
Wash cucumbers.
Cut 1/1 6-inch off blossom end and discard.
Cut into 3/16-inch slices.
Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container.
Avoid inhaling lime dust while mixing the lime-water solution.
Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally.
Remove from lime solution, rinse, and resoak 1 hour in fresh cold water.
Repeat the rinsing and soaking steps two more times.
Handle carefully, as slices will be brittle.
Drain well.
Procede as with step #2 above.
Ingredients:
squash, summer, zucchini, includes skin, raw
onions, raw
salt, table
vinegar, distilled
sugars, granulated
mustard, prepared, yellow
celery, raw
spices, turmeric, ground
lime juice, raw
Directions:
Wash cucumbers or squash.
Cut 1/16-inch off blossom end and discard.
Cut into 3/16-inch slices.
Combine cucumbers and onions in a large bowl.
Add salt.
Cover with 2 inches crushed or cubed ice.
Refrigerate 3 to 4 hours, adding more ice as needed.
Combine remaining ingredients in a large pot.
Boil 10 minutes.
Drain and add cucumbers and onions and slowly reheat to boiling.
Fill pint jars with slices and cooking syrup, leaving 1/2-inch headspace.
Adjust lids and process 10 minutes for under 1000 foot elevation, 15 minutes for 1000 to 6000 foot elevation & 20 minutes for over 6000 foot elevation or use low-temperature pasteurization treatment referenced in recipe description.
Variation for firmer pickles:
Wash cucumbers.
Cut 1/1 6-inch off blossom end and discard.
Cut into 3/16-inch slices.
Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container.
Avoid inhaling lime dust while mixing the lime-water solution.
Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally.
Remove from lime solution, rinse, and resoak 1 hour in fresh cold water.
Repeat the rinsing and soaking steps two more times.
Handle carefully, as slices will be brittle.
Drain well.
Procede as with step #2 above.