A bushel of pickling cucumbers
A friend gave me a bushel of cucumbers from his CSA yesterday. There are just so many, I've decided to make bread and butter pickles (coz they're my favorite). But I was hoping to do something more interesting like dill pickles or korean oe muchim. I watched a fabulous utube short on kimchi but don't have a good recipe. So far I've managed to find Barb Schaller's Blue Ribbon Winner at the Minnesota State Fair in 1983, 1984 Bread and Butter Pickles and a fabulous sounding cucumber chutney recipe.
I'm trying the pickles first and then will make the chutney with the leftovers.
I've got masses of cherry tomatoes on the vines so this will use them up.
Yield: 7-8 pints.
* 4 quarts sliced medium cukes (about 25)
* 3 cups sliced onions (about 4 medium)
* 2 green peppers, chopped (or 1 red and 1 green)
* 3 cloves garlic, sliced
* 1/3 cup canning salt
* 5 cups sugar
* 3 cups cider vinegar
* 1-1/2 tsp. turmeric
* 1-1/2 tsp. celery seed
* 2 Tbsp. mustard seed
* hot red pepper flakes (optional)
*2 quarts cracked ice
Note: her recipe calls for ice but fails to specify quantity so this is just a guesstimate on my part
1) Combine cucumbers, onions, pepper, and garlic.
2) Add salt; cover with cracked ice; mix thoroughly. Let stand three hours, drain well.
3) Combine remaining ingredients, bring the brine mixture to a boil.
4) Pour over cucumber mixture. Heat just to a boil.
5) Seal in hot, sterilized jars.
6) Process jars in a boiling water bath for 10-15 minutes or so to ensure a seal; does not affect the crispness of the product.
From: Barb Schaller Her Source: Better Homes & Gardens cookbook 1983