This year seems to have been a good growing year for our garden. The cucumbers are abundant and pickles seem to be in my future. If you don’t have a garden, check out the farmers market or one of the many roadside stands locally.
I use the slicing wheel on my food processor to get the slices even and thin. Of course, early years I sliced by hand. Either way, have fun! Seeing those jars lined up in your pantry ready for meals or gifts is a very satisfying sight. Have a great week!
Green Tomato Pickles (approx 8 pints)
5 lbs of green tomatoes
6 large onions
1/ 2 cup pickling salt
1 Tbsp whole cloves
1 Tbsp whole allspice
1 Tbsp celery seed
1 Tbsp mustard seek
1 Tbsp ground mustard
3 cups brown sugar
3 cups white vinegar
Directions: In a large ceramic or glass bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight.
Pour cold water over tomatoes and onions, and let stand for 1 hour. Place peppercorns, cloves, allspice berries, mustard seeds, and ground mustard in a small cheesecloth bag.
Pour cold water over tomatoes and onions, and let stand for 1 hour. Place peppercorns, cloves, allspice berries, mustard seeds, and ground mustard in a small cheesecloth bag.
Drain tomatoes and onions.
In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices. Bring to a low boil, and then simmer over low heat for 30 minutes. Check frequently; you may need to pull the pot off of the heat occasionally to prevent scorching. Discard spice bag.
Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Screw on lids, and process in a boiling water bath for 15 minutes. Remove jars and let jars cool completely. Refrigerate any that haven’t sealed completely. Store sealed jars in a cool dark place.
Bread and Butter Pickles
2 quarts water
1/2 cup salt
20 cucumbers, cut into 1/8-inch slices
ice cubes
6 cups white sugar
4 cups water
4 cups apple cider vinegar
4 teaspoons ground turmeric
4 teaspoons mustard seed
1 teaspoon celery seed
Directions: Stir 2 quarts water and salt in a large pot until salt is dissolved. Submerge cucumbers in the water. Add ice to the water to keep cold. Let cucumbers soak for 2 hours.
Drain salt water from the pot. Rinse and drain cucumber slices twice.
Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Let cucumbers pickle 2 weeks before eating.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years ? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
