Saturday, August 13, 2011
Time to make the Pickles!
Pickling season is upon us folks. Unfortunately I didn't have as much luck with my cucumbers this year as last year but a perfect solution is to do refrigerator pickles. I like doing refrigerator pickles for smaller batches so I don't have to break out my hot water bath kettle for 2 jars. The recipe below is one I've had in my recipe folder for a while so I'm not sure where or who it came from.
Bread and Butter Refrigerator Pickles
3c White Vinegar
1/3c Canning salt
1 Tbsp Tumeric
1 Tbsp Celery Seed
1 Tbsp Mustard Seed
Cucumbers (I used 6 medium sized pickling cucumbers.)
Canning jars (I got 4 full quart jars from the recipe.)
Heat up the sugar, vinegar, salt, tumeric, celery seed, and mustard seed in a sauce pot to dissolve the sugar and turn off the heat to let it start to cool.
While you're waiting for the pickling juice to cool slice your cucumbers about 1/4 to 1/2 inch thin.
Fill your jars with the cucumbers to about 1/2 inch below the rim.
Pour your pickling juice into the cucumber filled jars until it gets about 1/4 inch from the rim.
Put your lids on and let the jars cool before putting them in the fridge. Let them stand a good day before opening.
Tada! Refrigerator pickles. Nice a quick. A great canning method for people like me who don't have alot of time. Thankfully my hubby was able to keep Mr. Biscuit occupied while I was in the kitchen. This is what they were up to when I came in the other room.