Lots of canning going on right now. We’re trying to use up all of the veggies before the season is over. I’ve tried a few recipes so far for various pickles, but so far these are my favorite bread and butter pickles. Not bad for a total experiment (trying to use up some cayennes).
If you don’t can, start. You’ll never go back to store bought pickles and veggies again.
Ingredients
1/2 lb of assorted hot peppers (7 oz. Hungarian wax and 2 oz. cayenne)
1/2 lb of carrots cut into 1/4 inch strips
1 medium onion thinky sliced
2 lb cucumbers cut into wedges
3 tbsp salt
7 cups sugar
7 cups vinegar
1 tsp celery seed
1 tbsp pickling spice
1 1/2 tsp turmeric
Yields 3 pints
Directions
1. Combine vegetables in a bowl and mix with salt.
2. Let stand for at least 2 hours. Rinse and drain thoroughly.
3. Heat up sugar, vinegar, celery seed, pickling spice and turmeric in a large pot over medium heat.
4. Add vegetables and cook for 10 minutes.
5. Remove from heat, cool for 15 minutes. Spoon into sterilized jars.
6. Process for 11 minutes. Let stand for 2 weeks or more to allow flavors to blend.
Notes:
The cucumbers came out a little limp, I should have cut them into slices. Also we came up short of 3 pints. Next time we’ll add a little more veggies.