Tag Archives: vinegar

Sweet Cucumber and Green Tomato Pickles

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

Ingredients:

  • 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

Directions:

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

 

9/27-10/1, 2007

Bread and Butter Pickles

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!

 

Ingredients:
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