Uwharrie Farm Planting Schedule: August
Today's Food for Thought: 8-20-09

Country Kitchen Recipe: Bread and Butter Pickles

Bread and Butter Pickles Cucumbers, peppers and onions from the home garden make a great pickle. 

Bread and Butter Pickles
8 medium onions
6 red sweet banana peppers or other sweet pepper
1/2 cup coarse Kosher salt
1 gallon unpeeled cucumbers, thinly sliced
2 1/2 cups sugar
2 1/2 cups apple cider vinegar
1 tablespoon mustard seed
1/2 teaspoon ground tumeric
1/2 teaspoon whole cloves

Slice onions in thin rings.  Cut pepper in thin rings or strips.  Dissolve salt in 1 cup water and pour over sliced vegetables, including cucumbers.  Put some ice on top of cucumbers (about 1 quart crushed ice:  it is the ice and salt that gives a very crisp pickle).  Let stand 3 hours, weighted with a plate:  drain.  Combine remaining ingredients and bring to boil.  Add drained vegetables and heat to boiling point (don't boil).  Pack in hot sterilized jars and seal.  Makes 6 pints.

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