My food security/ canning workshop was a success. We discussed, munched, dehydrated and canned local apples, tomatoes (roasted) and raspberry cordial.
Can it! A Food Security Workshop (2 time slots)
Bread and butter pickles are one of my favorite cucumber pickles. Sweet, tangy & crisp. Um!
You’ll need canning gear. If you are unsure of where to start in the whole food processing arena- stay tuned for the next post- Im hosting a workshop sponsored by Community Grants for Food Security, called “Putting food up”. It will be some time mid September.
Ingredients:
- 10 pounds pickling cucumbers
- 3 large onions, quartered, sliced about 1/4-inch thickness
- 4 red & yellow peppers cut into 1/4 chunks
- 1 1/4 cups kosher salt
- 5 cups cider vinegar
- 2 1/2 cups sugar
- 2 teaspoons ground turmeric
- 2 teaspoons peppercorns
- 1 teaspoon celery seeds
- 4 teaspoons yellow mustard seeds, or use half pickling spices
- 1/4 teaspoon red pepper flakes, optional
Preparation:
Wash cucumbers and cut off the ends. Slice crosswise into 1/8-inch slices. Toss in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice cubes. Cover and let stand for 4 hours or refrigerate overnight.
Drain the cucumber mixture. In a large pot (nonreactive) over medium heat, combine the remaining ingredients and bring to a boil. Add the drained cucumber mixture and bring to a boil. With a slotted spoon, loosely pack the vegetables in prepared sterilized jars. Ladle the liquid into jars, dividing evenly among the jars.
With a clean damp cloth (I keep a little bowl or cup of the boiled water handy for this step), wipe away any drips around the rims of the jars then cover with 2-piece jar lids.
Process jars.
Should yield 10-12 1L jars.
