Crispy pickles

Edith Kehoe

By
@eck77

This recipe for bread and butter pickles was given to me by a colleague after my husband swore her pickles were the best he had ever tried. I agree!


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Comments:

Serves:

8-12 jars

Prep:

30 Min

Cook:

5 Hr

Method:

Canning/Preserving

Ingredients

10 c
pickling cucumber, skin on, sliced thinly
2
green bell peppers, chopped
2 clove
garlic, chopped finely
3 large
onions, sliced thinly
1/3 c
pickling salt
4
trays, ice cubes
3 c
white vinegar
4 c
granulated sugar
1 1/2 tsp
turmeric
1 1/2 tsp
celery seeds
2 Tbsp
mustard seeds

Directions Step-By-Step

1
Wash cucumbers well. Do NOT peel. Slice thinly to make rounds, about 1/16 inch thick. A mandolin or box slicer is an easy way to do this. Also for the onions. Most food processors slice too thin, so unless you have different blades avoid.
2
In a large pot, combine cucumbers, peppers, garlic and onions. Use your hands to mix in salt and ice cubes. Pour into a large colander (strainer) if you have one and place in sink. (If not, leave in the pot.) let stand for 4 hours.
3
Drain well and discard any remaining ice. There is no need to rinse the cucumbers.
4
In a large pit or preserving kettle, combine remaining ingredients. Bring to a boil and reduce heat. Simmer 5 minutes until sugar is dissolved. Add drained vegetables and increase heat to medium high. Bring back to a boil and immediately remove from heat.
5
Pack mixture in sterilized jars. Ladle hot syrup into jars and leave 1/8 inch headspace. Seal immediately in water bath for 10 minutes
6
Store in a cool dry place for at least 2 weeks before eating. Refrigerate after opening. Makes 12 cups prepared pickles and can easily be doubled or tripled, which is what I do.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Vegetarian
Hashtags: #sweet, #easy, #crispy, #pickles