A couple of firsts this week:
1.Using the sanitize mode on my dishwasher. I’m so glad we have that on our dishwasher. It’s so handy to have when you like to can a lot of food that grows in your garden.
2. Canning pickles. It’s not so hard. It’s pretty dang easy actually. Boil sugar, vinegar, and spices together until all the sugar has dissolve. Seal, boil the jar of pickles in the hot tub for 10 minutes.
I don’t know why I ever found the task daunting before. I’m always kind of leary about trying my own canned foods but if you hear a pop or a suction noise then they’re ok to eat.
Recipe Diaries is going to be announcing some news in the next coming weeks here, so stay tuned. It’s very exciting!
Recipe from Preserving the Harvest
Bread and Butter Pickles
- 6lb medium-sized cucumbers (scrubbed and sliced 1/8 inch thick)
- 1 1/2 cup peeled and sliced onions
- 2 cloves garlic
- 1/3 cup salt
- ice cubes
- 2 tablespoons yellow mustard seeds
- 1 1/2 teaspoon celery seeds
- 1 1/2 teaspoon ground tumeric
- 3 cups distilled white vinegar
- 4 1/2 cups sugar
|In a large mixing bowl, combine the cucumbers, onions, and garlic. Add the salt and mix thoroughly. Cover with ice cubes. Let stand for 3 hours. |
|Rinse well, thoroughly drain the mixture, and remove the garlic cloves. |
|Combine sugar, mustard seeds, and turmeric; stir in the vinegar and heat to boiling in an 8-quart saucepan. Add the drained cucumber mixture and heat for 5 minutes. |
|Pour into sterilized jars, leaving 1/2 inch of headspace. Cap and seal. |
|Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary. |