Zesty Bread Butter Pickles

A zesty pickle with a twist!

Time

Prep Time: 30 min.

Difficulty: Intermediate

Ingredients

6- 1/2 lbs (3000 g) pickling cucumbers

1 lb (454 g) onions

1/3 cup (75 ml) pickling salt

5 cups (1250 ml) white vinegar

1 -1/4 cups (300 ml) granulated sugar

1/2 cup (125 ml) pickling spice

2 tbsp (25 ml) celery seed

2 tsp (10 ml) ground ginger

1 tsp (5 ml) ground turmeric

Directions

Thoroughly wash cucumbers, slice unpeeled cucumber 1/4 inch (0.5 cm) thick. Peel and slice onion 1/4 inch (0.5 cm) thick.
In a large glass container, layer cucumbers and onions, lightly sprinkling each layer with salt. Cover and let stand 15 minutes.
Place 7 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
Combine vinegar, sugar, pickling spice, celery seed, ginger and turmeric in a large stainless steel saucepan. Cover and bring to a boil; reduce heat and boil gently 15 minutes.
Drain vegetables, add to pickling liquid; mix well. Return mixture to a boil.
Pack vegetables into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot pickling liquid to cover vegetable to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more vegetables and hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining vegetables and hot liquid.
When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
Makes about 7 x 500 ml jars.

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Tomato Sauce

21 Sep, 2020

A great basic sauce to add to pastas, lasagnas and chilis. You can add more herbs and spice as desired but the basic tomato ratio to lemon juice should not be changed.