Food Fun and Facts        Recipe for Bread and Butter Pickles


Recipe for Freezer Bread and Butter Pickles Recipe#1

Ingredients:

4 quarts sliced medium size cucumbers
6 medium size onions, cut up
2 diced green peppers
3 diced garlic cloves
1/3 cup plus 2 tablespoons of salt
5 cups sugar
1-1/2 teaspoon turmeric
1-1/2 teaspoon celery seed
tablespoons mustard seed
3 cups cider vinegar

Slice the cucumbers thin; add the onions, peppers and garlic.  Add the salt; mix thoroughly. 



Cover with ice and let stand for 3 hours. Drain. 

Combine remaining ingredients; pour over the cucumber mixture. 

Heat to a boil and then seal in hot jars!

This recipe is by Evelyn Nemetz, a wonderful woman who I do volunteer work with!








The New Preserves: Pickles, Jams, and Jellies

As fresh foods and farmers' markets gain influence, edging out the overprocessed and supersized from our diets, everything old--and bursting with flavor--is new again, and Americans are turning to time-honored skills like pickling and preserving to wake up their palates. Here, in a current guide that calls upon the newest safety and health information while also updating recipes for modern tastes, Anne V. Nelson walks readers through every step of the process.







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Recipe for Bread and Butter Freezer Pickles #2

Description:

This pickle, which is so popular in sandwiches, can also be served with salads, cold meats, cheese or barbecued fish.


Ingredients:
  • 2 large cucumbers
  • 2 shallots
  • 1/2 green pepper (optional)
  • 1 - 2 teaspoons sea salt
  • 1/2 cup cider or wine vinegar
  • 3 - 5 tablespoons granulated sugar
  • A good pinch of ground turmeric and celery or dill seeds, or 1/2 - 1 teaspoon yellow mustard seeds.


  • Preparation:

  • Scrub and slice cucumbers thinly. Slice shallot into wafer thin slices, and finely chop green pepper (if using).
  • Put vegetables in a large bowl; sprinkle salt over the top. Mix well and leave for 2 hours to draw out the moisture.
  • Transfer vegetables to a colander; rinse in cold water and drain well, pressing down lightly to squeeze out moisture. Then put into a clean, dry bowl.
  • Transfer to clean portion-sized freezer-safe containers, leaving a 1/2-inch space at the top. Seal, label and freeze.
  • To use, thaw overnight in the fridge, then keep refrigerated and use within one week.   Makes 3/4 pound,  Takes Time: 15 minutes plus standing time. Keeps 6 Months.





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