Carla's Homemade Bread & Butter Pickles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
* Pickling Cucumbers (with peel), 6 lbs * Onions, raw, 7 large * Salt, .5 cup (Pickling Salt, uniodized) * Brown Sugar, 2 cup, packed * Pancake / Corn Syrup, 3 cup * Cider Vinegar, 3 cup * Pepper, black, .5 tsp * Celery seed, 2 tbsp * Mustard seed, yellow, 2 tbsp * *Turmeric, 2 tbsp
Equipment you'll need:
* Mason jars (500 ml size are my preference) at least 16
* a large canning bath pot
* a large stainless steel or enamel pot
* a large colander
* a very large bowl or two (depending on how many lbs of veggies you have they may not all fit into 1 bowl)
* a veggie slicer
* measuring cups
* measuring spoons
* a tool for lifting bottles from the hot bath
* a wire whisk
* a wooden spoon
* a slotted spoon
* a bottle funnel
Directions:
* Wash and Slice Cucumbers & Onions
* Mix together Veggies & 1/2 cup pickling salt
* Cover & let sit for 2 hours.
* Then drain & rinse well
* Boiling the bottles & lids to prepare for use. I usually let the bottles boil for about 10 minutes... while I'm preparing the other ingredients.
* In a large stainless steel or enamel pot (not your canning pot)... add remaining ingredients
* wait to boil & let boil for 1 minute
* Add veggies & let boil for 5 minutes
* When the veggies are ready, remove the bottles & lids from the canning bath
* Fill HOT jars using a slotted spoon
* Fill to 1/2 inch from the top with the boiling liquid. The liquid will become clearer after the processing and cooling down. Use an old cloth here to set your bottles on. Turmeric stains & it's NOT gonna come out! It also may even stain your counter top.
* Use wooden or plastic object to help remove air bubbles from bottles. Do NOT use a metal object here... apparently it can cause some bad type of bacteria to grow in your bottles later if a metal object is used to let the bubbles out.
* Wipe the mouth of the jars with a clean damp cloth & put on lids
* Put lids into processing bath, & let boil for 5 - 10 minutes.
(Some recipes call for a much longer bath processing time... 45 minutes to 1 hour. Also, some recipes may call for you to put your bottles in a pressure cooker at this time. It depends on the recipe and what it is that you are preserving... some items can only have all the necessary bacteria killed by using a pressure cooker.)
* Remove & place on wire rack or a cloth to cool... preferably not on a cool counter top as it may cause bottles to break.
* Now... wait for that 'pop' sound of each lid to let you know that it's sealed... which could take anywhere from a few minutes to a few hours. To check the seal, press lid... when you can't press the lid down it's sealed.
* 6 lbs of cucumbers & a bag of onions gave me 17 jars (500 ml size) of pickles... one more bottle than the original recipe estimated I should get.
* I make labels on my computer & print out on standard address labels. Note the product name and date.
Put this recipe into your favorites list by entering the nutritional value for these pickles into your nutrition tracker as 8194 grams. This is the weight of a full batch, along with the full nutritional value of the recipe as listed here. Then as you use pickles for servings, weigh them on your kitchen scale as you do your other food items and then you can enter for each meal as the number of grams used each time. I hope this makes sense.
Number of Servings: 1
Recipe submitted by SparkPeople user CARLEY053106.
* Mason jars (500 ml size are my preference) at least 16
* a large canning bath pot
* a large stainless steel or enamel pot
* a large colander
* a very large bowl or two (depending on how many lbs of veggies you have they may not all fit into 1 bowl)
* a veggie slicer
* measuring cups
* measuring spoons
* a tool for lifting bottles from the hot bath
* a wire whisk
* a wooden spoon
* a slotted spoon
* a bottle funnel
Directions:
* Wash and Slice Cucumbers & Onions
* Mix together Veggies & 1/2 cup pickling salt
* Cover & let sit for 2 hours.
* Then drain & rinse well
* Boiling the bottles & lids to prepare for use. I usually let the bottles boil for about 10 minutes... while I'm preparing the other ingredients.
* In a large stainless steel or enamel pot (not your canning pot)... add remaining ingredients
* wait to boil & let boil for 1 minute
* Add veggies & let boil for 5 minutes
* When the veggies are ready, remove the bottles & lids from the canning bath
* Fill HOT jars using a slotted spoon
* Fill to 1/2 inch from the top with the boiling liquid. The liquid will become clearer after the processing and cooling down. Use an old cloth here to set your bottles on. Turmeric stains & it's NOT gonna come out! It also may even stain your counter top.
* Use wooden or plastic object to help remove air bubbles from bottles. Do NOT use a metal object here... apparently it can cause some bad type of bacteria to grow in your bottles later if a metal object is used to let the bubbles out.
* Wipe the mouth of the jars with a clean damp cloth & put on lids
* Put lids into processing bath, & let boil for 5 - 10 minutes.
(Some recipes call for a much longer bath processing time... 45 minutes to 1 hour. Also, some recipes may call for you to put your bottles in a pressure cooker at this time. It depends on the recipe and what it is that you are preserving... some items can only have all the necessary bacteria killed by using a pressure cooker.)
* Remove & place on wire rack or a cloth to cool... preferably not on a cool counter top as it may cause bottles to break.
* Now... wait for that 'pop' sound of each lid to let you know that it's sealed... which could take anywhere from a few minutes to a few hours. To check the seal, press lid... when you can't press the lid down it's sealed.
* 6 lbs of cucumbers & a bag of onions gave me 17 jars (500 ml size) of pickles... one more bottle than the original recipe estimated I should get.
* I make labels on my computer & print out on standard address labels. Note the product name and date.
Put this recipe into your favorites list by entering the nutritional value for these pickles into your nutrition tracker as 8194 grams. This is the weight of a full batch, along with the full nutritional value of the recipe as listed here. Then as you use pickles for servings, weigh them on your kitchen scale as you do your other food items and then you can enter for each meal as the number of grams used each time. I hope this makes sense.
Number of Servings: 1
Recipe submitted by SparkPeople user CARLEY053106.
Nutritional Info Amount Per Serving
- Calories: 5,512.3
- Total Fat: 32.1 g
- Cholesterol: 37.8 mg
- Sodium: 57,806.0 mg
- Total Carbs: 1,358.6 g
- Dietary Fiber: 47.8 g
- Protein: 41.0 g
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