Cucumber N Zucchini Bread N Butter Pickles Food

YOUR CLASSIC BREAD-AND-BUTTER PICKLES

Steps:

• Trim and discard the blossom ends of the cucumbers, then peel the onions and cut both into rounds about 1/4 inch thick. In a nonreactive bowl, toss them with the salt, then cover and refrigerate for 1 to 2 hours. Drain well, rinse, drain again and then set the cucumbers and onions aside.
• In a nonreactive pot, combine all the remaining ingredients and bring to a boil over high heat, stirring once or twice to dissolve the brown sugar. Reduce the heat to low, simmer for 3 minutes and then pour the liquid over the cucumbers and onions. The cucumbers should be amply covered or slightly afloat.
• Allow to cool to room temperature, then cover and refrigerate. These pickles have good flavor as soon as they are cool, but the flavor will deepen if you let them sit for 24 hours. They will keep, covered and refrigerated, for a month or more.

QUICK BREAD-AND-BUTTER PICKLES

Steps:

• Bring the sugar, mustard seeds, celery seeds, allspice, turmeric, garlic, onion, 3 teaspoons salt and 1 cup water to a boil in a small saucepan. Place the cucumbers in medium bowl. Pour the hot spice mixture over the cucumbers, then stir in the vinegar. Let cool to room temperature, about 30 minutes. Serve, or refrigerate in an airtight container for up to 2 weeks.

BREAD AND BUTTER PICKLES

Steps:

• In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again., In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat., Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

BREAD & BUTTER ZUCCHINI PICKLES

Steps:

• 1. Slice zucchini, onions, peppers, and garlic.
• 2. Add salt and ice.
• 3. Mix thoroughly and let stand 4 hours.
• 4. Drain off water and ice then rinse thoroughly, several times.
• 5. Combine remaining ingredients and pour over vegetables.
• 6. Heat just to a boil.
• 7. Seal in hot sterilized jars.
• 8. Process 7 to 10 minutes in hot water bath.

ZUCCHINI BREAD AND BUTTER PICKLES

Steps:

• Thinly slice the zucchini and onions.
• Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
• Cook for 5 minutes, then add zucchini and onions and return to a boil.
• Remove from heat.
• Pack mixture into sterilized pint jars, leaving 1/2" headspace.
• Adjust caps.
• Process in a water bath canner for 10 minutes.
• When cool, check jars for proper seal; refrigerate any that do not seal promptly.
• Store others in a cool, dry place; pickles taste best after aging several weeks.