Bread and butter pickles 2016

Notes - need another 1/2 lb of cucumbers and 1/2 of the brine. 

Bread and butter pickles

PREP 25 minutes

SALT 3 hours

COOK 10 minutes

PROCESS 30 minutes

YIELD four 1-pint jars

WHY THIS RECIPE WORKS We wanted a bread-and-butter pickle with a crisp texture and a balance of sweet and sour—perfect for adding to a char-grilled burger. Most recipes combine cucumbers and onions in a spiced, syrupy brine; we cut back on the sugar and added red bell pepper for its fresh flavor and color. Cucumbers can lose their crunch when processed in a boiling-water bath; we found that combining several crisping techniques gave us the best results. We tossed our sliced vegetables in salt to draw out excess water. We added a small amount of Ball Pickle Crisp, which helps keep the natural pectin from breaking down, resulting in firmer pickles. Finally, rather than processing in a boiling-water bath, we employed a technique known as low-temperature pasteurization, which involved maintaining our pickles in a hot-water bath at a temperature of 180 to 185 degrees Fahrenheit for 30 minutes—in this temperature range microorganisms are destroyed and pectin remains largely intact.

2  pounds pickling cucumbers, ends trimmed, sliced ¼ inch thick

1 onion, quartered and sliced thin

1red bell pepper, stemmed, seeded, and cut into 1½-inch matchsticks

2 tablespoons canning and pickling salt (click here)

3 cups apple cider vinegar

2 cups sugar

1 cup water

1 tablespoon yellow mustard seeds

¾teaspoon ground turmeric

½teaspoon celery seeds

¼teaspoon ground cloves

½teaspoon Ball Pickle Crisp

1. Toss cucumbers, onion, and bell pepper with salt in large bowl and refrigerate for 3 hours. Drain vegetables in colander (do not rinse), then pat dry with paper towels.

2. Meanwhile, set canning rack in large pot, place four 1-pint jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.

3. Bring vinegar, sugar, water, mustard seeds, turmeric, celery seeds, and cloves to boil in large saucepan over medium-high heat; cover and remove from heat.

4. Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Add ⅛ teaspoon Pickle Crisp to each hot jar, then pack tightly with vegetables.

.5. Return brine to brief boil. Using funnel and ladle, pour hot brine over cucumbers to cover, distributing spices evenly leaving ½ inch headspace. Slide wooden skewer along inside of jar, pressing slightly on vegetables to remove air bubbles, and add extra brine as needed.

6. For long-term storage: While jars are warm, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Before processing jars, heat water in canning pot to temperature between 120 and 140 degrees. Lower jars into water, bring water to 180 to 185 degrees, then cook for 30 minutes, adjusting heat as needed to maintain water between 180 and 185 degrees. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)

  


From - Foolproof Preserving