Saturday, February 24, 2018

Bread and Butter Pickles

[To make bread and butter pickles] you just slice your cukes with slices of onions and peppers. And you put these in a big bowl and put in cold water with about 3 tablespoons of salt. I cover mine with a dish towel. Then you let them sit overnight.

Mine were sitting last night. Just now, I rinsed them off with fresh water and drained them. Then I put them in a big pan on the stove. I put in a cup of vinegar and a cup of sugar. Then a half teaspoon of turmeric and a teaspoon of mustard seeds. I also added garlic — about a teaspoon of powdered garlic — and black pepper, and you can add celery seed — about a tablespoon. I didn’t add cinnamon or cloves or allspice but this is good, too.

But, anyway, just stir this up in your pan and let it come to a boil and shut it off. You are done. Also, when the mixture is coming to a boil, just press the cukes down with your spoon so the juice goes over the top. The cukes will wilt down as they heat up. Then I just put mine in a big jar and will leave it in the fridge for Papa. These are his favorites.

Now, usually, I would can these, but this time I just made enough for the fridge. I mainly do my own thing with whatever I make. This is dangerous when it comes to canning? But that is just how I do it and I haven’t killed anyone yet … thankfully.

Also, if you have a favorite pickle from the store? Just save the juice or the brine and take fresh cukes, put them in a pan, pour the leftover juice over the cukes, and bring it to a boil. Let it cool and put it all back in the jar. Put it in the fridge and eat ’em when ya get hungry. I pickle a lot of stuff, like cauliflower and carrots together.

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