Planting a vegetable garden is a lot of work. However, with it comes a reward. At the end of the summer season and even into late fall, crops are harvested from your efforts. Those that chose to plant vegetables often plant cucumbers. If enough are planted they are usually made into various pickles in a home canning process. Here is a recipe for Homemade Bread and Butter Pickles.
Homemade Bread and Butter Pickles
4 quarts cucumbers, sliced
3 cups onions, thinly sliced
1 large green bell pepper, chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 TBSP mustard seed
2 tsp celery seed
1 ½ tsp turmeric
5 cups sugar
3 cups cider vinegar
1/3 cup canning salt
8 pint jars, lids, and rings
Layer cucumbers, onions, peppers, and garlic with salt in a shallow pan. Let this mixture sit for 3-4 hours. Rinse with cold water until excess salt is washed away.
Mix together remaining ingredients in large stock pot, bring to a boil. Add the cucumber mixture and remove from heat.
Pack cucumbers into hot jars and ladle liquid over the top. Slide a plastic spatula around the sides to remove air bubbles and add enough liquid to leave a ¼” headspace. Wipe the rim with a warm, damp cloth and affix lids and rings. Process in water bath canner for 15 minutes.
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