|Quick Dill Pickles with Garlic and Chile (slices above and spears below)|
I usually make Seven Day Sweet Pickle Chips also, but this year decided not to go this route. I may regret it come winter, but I wanted to try a traditional bread and butter pickle to use in potato and chicken salad and on sandwiches. I only made a small batch just to see how they were, and they are tasty. They are not as crunchy as the Seven Day pickles, but they have a sweet flavor. One thing about them is that they have onions pickled in the same jar, and the onions are nice additions to many of the same dishes the pickles go into.
|Bread and Butter Pickles|
|Peach halves in light syrup with fig preserves in background|
We also put up 2 pints Old Fashioned Fig Preserves using figs from my mom's tree, and we'll put up more if we get more figs from her. Along with the figs we put up 5 quarts frozen blueberries which is a little more than most years, so when the peaches run out, we will always have berries to fall back on.
The cucumbers are still coming in the from the garden (several pounds every couple of days), so more pickles (maybe fermented) may be in the future. In the meantime, I am enjoying relaxing during these last days of summer break and waiting, quite impatiently, for the chickens to lay their first eggs.
Bread and Butter Pickles- makes approximately 7 pints
This recipe comes from Better Homes and Gardens Canning published in 2012. They now have a entire book using some of the recipes from the magazine. I only made about half the recipe.
16 cups (approximately 6 pounds) pickling cucumbers, sliced
8 medium white onions, sliced
1/3 cup pickling or kosher salt
3 cloves garlic, halved
4 cups sugar
3 cups apple cider vinegar
2 Tbsp mustard seeds
1 1/2 tsp ground tumeric
1 1/2 tsp celery seeds
Prepare boiling water canner. Prepare jars, lids, and rings.
In a nonreactive pot, combine the cucumbers, onions, salt, and garlic. Cover with about 2 inches of ice, and chill in refrigerator for 3 to 12 hours. Remove any ice from pot. Drain cucumber mixture and discard garlic.
In the same pot, combine the sugar, vinegar, mustard seeds, tumeric, and celery seeds. Bring to boiling and stir to dissolve sugar. Add cucumber mixture. Return to boiling and remove pot from the heat.
Pack hot cucumber mixture and liquid into hot, sterilized jars leaving 1/2 inch headspace. Wipe jar rims and top with lids and rings. Process jars in boiling water canner for 10 minutes. Remove jars to a clean towel and let sit overnight before labeling and storing.