Yield: about 7 pints
- 4 pounds 4-inch cucumbers
- 6 TBSP Canning Salt
- 4 ½ Cups Water
- 4 Cups vinegar (I used white)
- 14 heads fresh dill
- 3 ½ teaspoons mustard seed
- 14 Peppercorns
Wash cucumbers; drain. Cut cucumbers into ¼- inch crosswise or length-wise slices, discarding blossom ends. Combine salt, water and vinegar in a large saucepot; bring to a boil. Pack cucumbers into hot jars, leaving ¼ inch headspace. Add 2 heads of dill, ½ teaspoon mustard seed and 2 peppercorns to each jar. Ladle hot liquid over cucumbers, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
I had a girl’s weekend a few years back and had my Mom and Sisters, Susan, Jeanie & Sarah all came to Manchester-Farms. I made these sweet cucumber & green tomato pickles and they were a real hit!
7 half-pint Jars
- 4 cups thinly sliced unpeeled cucumbers
- 4 cups thinly sliced green tomatoes
- 2 cups thinly sliced white onions
- ¼ cup salt
- 1 cup sugar
- 2 cups cider vinegar
- 1 Tablespoon mustard seed
- ½ teaspoon celery seed
- 5 or 6 peppercorns
- ½ teaspoon turmeric
Arrange by alternating layers of cucumbers, green tomatoes, onions and salt in bowl. Let stand 6 to 8 hours, or overnight. Drain. Combine the remaining ingredients in a 4-quart kettle and bring to a boil. Add the cucumbers, tomatoes and onions and boil until the vegetables are clear, 5 to 10 minutes.
Pack in hot sterile jars and seal at once.
From The New York Times Cook Book
This recipe from the “Ball Blue Book of preserving” for bread and butter pickles is not only easy but they go great on burgers made with our organic grassfed beef!
4 pounds 4-to 6-inch cucumbers, cut into 1/4 – inch slices
2 pounds onions, thinly sliced (about 8 small)
1/3 cup canning salt
2 cups sugar
2 Tablespoons mustard seed
2 Teaspoons turmeric
2 Teaspoons celery seed
1 Teaspoon ginger
1 Teaspoon peppercorns
3 cups vinegar
Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand 1 ½ hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving ¼-inch headspace. Remove air bubbles. Adjust tow-piece caps. Process 10 minutes in a boiling-water canner.
Yield: about 7 pints