Maryannes Bread And Butter Pickles Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
4 quart: Medium cucumbers, sliced but unpared
6 medium: Onions, sliced
2 large: Green peppers, sliced in rings
3 centiliter: Garlic,
1/3 cup: Pickling salt, or kosher salt
5 cup: Sugar,
3 cup: Cider vinegar,
1 1/2 tsp: Turmeric,
1 1/2 tsp: Celery seed,
2 tbsp: Mustard seed,
Directions:
Toss together cucumber, onion, green pepper, and garlic. Add salt;
cover with cracked ice and mix thoroughly. Allow to stand for at
least three hours.
Drain vegetable mixture well and set aside. In a large kettle,
combine the remaining ingredients. Stir in the vegetables and bring
them to a boil in the brine.
Fill hot jars to within half an inch from the top; adjust lides.
Process in boiling water bath for five minutes (begin timing when the
water returns to boiling) Makes about 8 pints.
Notes: This is Maryannes original recipe. We usually add another
pepper or two, both for flavor and because the onions, peppers, and
garlic are almost as popular as the cucumbers once theyve been
pickled.
If you have the tool and the time, consider slicing the cucumbers
with a zig-zag knife, to make "ridged" pickle chips. Its the soak
in the supercooled ice that makes these pickles crispier even after
theyre cooked, and the increased surface area that the
crinkle-cutter makes gives them an extra snap.
Recipe by Maryanne Sacerdote MM format by Dave Sacerdote
Source from luhu.jp
cover with cracked ice and mix thoroughly. Allow to stand for at
least three hours.
Drain vegetable mixture well and set aside. In a large kettle,
combine the remaining ingredients. Stir in the vegetables and bring
them to a boil in the brine.
Fill hot jars to within half an inch from the top; adjust lides.
Process in boiling water bath for five minutes (begin timing when the
water returns to boiling) Makes about 8 pints.
Notes: This is Maryannes original recipe. We usually add another
pepper or two, both for flavor and because the onions, peppers, and
garlic are almost as popular as the cucumbers once theyve been
pickled.
If you have the tool and the time, consider slicing the cucumbers
with a zig-zag knife, to make "ridged" pickle chips. Its the soak
in the supercooled ice that makes these pickles crispier even after
theyre cooked, and the increased surface area that the
crinkle-cutter makes gives them an extra snap.
Recipe by Maryanne Sacerdote MM format by Dave Sacerdote
Source from luhu.jp