Bread-and-butter pickles

Bread-and-butter pickles
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Bread-and-butter pickles ingredients

  • 6 lb Pickling cucumbers
  • -(4- to 5-inch size)
  • -(about 3 pounds)
  • 1⁄2 c Canning or pickling salt
  • 4 c Vinegar (5 percent)
  • 4 1⁄2 c Sugar
  • 2 T Mustard seed
  • 1 1⁄2 T Celery seed
  • 1 T Ground Turmeric
  • 1 c Pickling lime (optional)*

Cooking Bread-and-butter pickles

1. *for use in variation below for making firmer pickles) yield: about 8 pints procedure: wash cucumbers.
2. Cut 1/16-inch off blossom end and discard.
3. Cut into 3/16-inch slices.
4. Combine cucumbers and onions in a large bowl.
5. Add salt.
6. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.
7. Combine remaining ingredients in a large pot. Boil 10 minutes.
8. Drain and add cucumbers and onions and slowly reheat to boiling.
9. Fill jars with slices and cooking syrup, leaving ½-inch headspace.
10. Adjust lids and process according to the recommendations in table 1 or use low-temperature pasteurization treatment.
11. [low-temperature pasteurization: the following treatment results in a better product texture but must be carefully managed to avoid possible spoilage.
12. Place jars in a canner filled half way with warm (120 degree to 140 °F) water.
13. Then, add hot water to a level 1 inch above jars.
14. Heat the water enough to maintain 180 to 185 °F water temperature for 30 minutes.
15. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180 °F during the entire 30 minutes.
16. Temperatures higher than 185 °F may cause unnecessary softening of pickles.
17. ] variation for firmer pickles: wash cucumbers.
18. Cut 1/16-inch off blossom end and discard.
19. Cut into 3/16-inch slices.
20. Mixi 1 cup pickling lime and ½ cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container.
21. Avoid inhaling lime dust while mixing the lime-water solution.
22. Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally.
23. Remove from lime solution, rinse, and resoak 1 hour in fresh cold water.
24. Repeat the rinsing and soaking steps two more times.
25. Handle carefully, as slices will be brittle.
26. Drain well.
27. Storage: after processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.
28. Variation: squash bread-and-butter pickles.
29. Substitute slender (1 to 1-½ inches in diameter) zucchini or yellow summer squash for cucumbers.
30. Table Recommended process time for bread-and-butter pickles in a boiling-water canner.
31. Style of pack: hot. Jar size: pints or quarts.
32. Process time at altitudes of 0 - 1,000°Ft: 10 min. 1,001 - 6,000°Ft: 15 min. above 6,000°Ft: 20 min.

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