Yesterday I took some nice National Pickling Cucumbers that I harvested from my garden
Pickling Cucumbers washed and ready
and sliced all 6 1/2 pounds of them
along with some onions and mixed them together in a bowl with a lot of salt. I then covered them with ice cubes 2 inches deep and allowed them to rest in the fridge for 4-5 hours. After their salty cold rest I brought them out and started to make their sweet pickling syrup using the pickling "software" shown below:
Pickling spices, sugar and vinegar
Below is a shot of the pickling "hardware" (see also the "jar lifter" in the above photo, a very necessary tool)
Measuring cup, ladle, wide mouth funnel, cook pot and canner
After boiling the sweet pickle syrup for a few minutes I added the vegetables into the syrup pot and carefully brought the whole thing back to a boil. At that point it was time to fill and seal the hot jars and place them into the canner for their hot water bath. Processing them 15 minutes for sweet pickles at our elevation of 3000ft.
Canner filled with pickle jars at full boil (lots of steam on a hot August night!)
I am now the proud producer of 9 pints of beautiful homegrown and homemade bread & butter pickle chips. I don't always get a really good harvest of cucumbers, so it pleases me very much to have a heavy crop this year. I love to make them into pickles as well as eat them fresh. Some years I have enough to make Kosher Dill Spears too.
Bread & Butter Pickles ~ 9 Pints!
Now I need to hide them from Hardware Bob as he is addicted to sweet pickles...
© Copyright 2008 Mountain Harvest Basket
10/25/14 ~ 1st Year Celebration!
2 years ago