Breadandbutterpicklescukesorsummersquash Recipes

Steps:

• In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
• In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
• Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
• Transfer to sterile containers. Seal and chill in the refrigerator until serving.

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.

Steps:

• Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.
• Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

Steps:

• Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally.
• Boil 1 minute, stirring frequently.
• Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally.
• Cover and chill overnight before serving.
• You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.

Steps:

• Combine cucumbers, onions, salt and ice in a large bowl.
• Mix well.
• Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
• Rinse and drain thoroughly.
• Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
• Add drained cucumbers.
• Place pot on medium low heat.
• Bring almost to a boil, but DO NOT ALLOW TO BOIL.
• Remove from heat.
• Seal in sterilized jars, 10 minutes in a hot water bath.
• Easy way to sterilize jars: Wash them well in hot soapy water.
• Dry them off.
• Put on a cookie sheet, right side up, at 225°F for 15 minutes.
• Turn off oven and leave them in there until you need them.

Steps:

• In a large pan, combine the onions, mustard seed, turmeric and celery seed.
• In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
• Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.

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.

Steps:

• Slice the cucumbers 1/4-inch thick and discard the ends. Set the sliced cucumber into a colander. Then place the colander into an empty bowl that will allow space for drainage between the colander and the bowl. Mix the cucumber slices with 2 teaspoons salt, and then place them in the fridge to drain for 12 hours or overnight. The salt will draw out excess moisture from the cucumbers so that your pickling solution doesn't get watered down with the natural juices of the cucumber.
• Twelve hours later, or simply the next day, you want to toast your mustard seeds, coriander seeds, celery seeds and turmeric. Just place them in a small saute pan over medium heat, moving them around in the pan until you get the aroma of the spices. Remove the spices from the pan and set aside.
• Thinly slice the Vidalia onion and set aside
• Take the cucumbers out of the colander and place them in medium bowl. Mix the onions in with the cucumbers. Toss the cucumbers and onions with the toasted spices.
• In a small pot, bring the vinegar, sugar and remaining 1/4 cup salt to a boil. Pour the hot vinegar liquid over the cucumbers, onions and spices, and let sit until the liquid comes to room temperature.
• Once at room temperature, they are ready for the refrigerator and will be ready to eat the next day. Will keep refrigerated for weeks once they're pickled!

Steps:

• Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours.
• Drain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine.
• Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.

Steps:

• Wash the Kirby cucumbers under cold water and then slice into 1/3-inch rounds, about as thick as an Oreo. Peel the onion, cut in half lengthwise, and slice into semicircles the same width as the cukes. Toss the onions and the cucumbers in a bowl with the salt and let sit for 1 hour. Rinse well in a colander, drain, and place in a nonreactive bowl. Tear up the celery leaves and add to the mix, then set aside.
• In a saucepan, combine the pepper flakes, fenugreek, tumeric, mustard seeds, the allspice berries, vinegar, 1/2 cup water, the sugar, and maple syrup. Bring to a rapid boil and then pour over the cucumbers. Leave them uncovered for 2 hours and then refrigerate. When they reach fridge temperature, cover with plastic wrap. Done. But they'll be at their best a day or two later. They'll keep in the refrigerator for about 10 days.

Steps:

• Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours.
• Drain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine.
• Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.

Steps:

• Wash cucumbers or squash. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.
• Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling.
• Fill pint jars with slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process 10 minutes for under 1000 foot elevation, 15 minutes for 1000 to 6000 foot elevation & 20 minutes for over 6000 foot elevation or use low-temperature pasteurization treatment referenced in recipe description.
• Variation for firmer pickles:
• Wash cucumbers. Cut 1/1 6-inch off blossom end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container. Avoid inhaling lime dust while mixing the lime-water solution.
• Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution, rinse, and resoak 1 hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle. Drain well.
• Procede as with step #2 above.

Steps:

• Prepare Ball brand or Kerr brand jars and closures according to instructions.
• Wash cucumbers and remove 1/16 inch from blossom end.
• Cut into 1/4 inch slices and measure 10 cups.
• Combine cucumber slices, onion slices, salt and water in a large bowl.
• Mix well.
• Cover and let stand for 2 hours.
• In a 6- to 8 quart saucepan, combine vinegar and remaining ingredients.
• Bring to a boil, stirring occasionally.
• Drain vegetables; rinse; drain again.
• Add vegetables to vinegar mixture and return to a boil.
• Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace.
• Remove air bubbles with a nonmetallic spatula.
• Wipe jar rim clean.
• Place new lids on jars with sealing compound next to glass.
• Screw bands down evenly and firmly just until a point of resistance is met- fingertip tight.
• Process 10 minutes in a boiling water canner.

Steps:

• Wash the cucumbers and slice thinly. Chop the onions and peppers and combine with the cucumbers and salt. Let the mixture stand for 3 hours and drain.
• Combine the vinegar, sugar and spices in a large pot and bring to a boil.
• Add the drained cucumbers and heat but do not boil.
• Pack in canning jars and seal at once while still hot.

Steps:

• Combine cucumbers with salt in very large bowl.
• Let stand 3 hours.
• Drain.
• Combine vinegar, sugar, and spices in large kettle.
• Bring to a boil, but do not boil.
• Add cucumbers to eat, but do not boil.
• Pack loosely in canning jars while hot.
• Fill jars with liquid.
• Process for time recommended by current canning procedures.

Steps:

• Toss cukes, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid.
• Bring vinegar, sugar and spices to a boil in large saucepan. Reduce heat to low add cukes and onion and press to submerge in liquid. cover and cook until cukes turn a dullish olive-brown, about 5 minutes.
• Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. (pickles can be refrigerated in covered container for up to.
• 2 weeks).
• Time does not include 1 hour setting and chilling time.
• UPDATE!
• I made these this week end -- not bad! I added a fresh sliced jalapeno -- just enough spice -- made them interesting.
• I also used Splenda in place of the sugar.

Steps:

• Slice cukes, onions and peppers thin.
• Add 1/2 cups of salt and 1 quart of water.
• Let stand 3 hours.
• Drain well.
• Add rest of ingredients and scald, but do not boil for 30 minutes.
• Put into prepared jars.