Sunday, October 2, 2011

more pickles

When I received 6 pickling cucumbers and banana peppers in a market basket at the beginning of September I thought I would make pickes with both. Because of the number of cucumbers, I decided to try bread and butter pickles and found this recipe. For the banana peppers, I tried this recipe.

Bread and Butter Pickles (adapted from here)
~ 1 lb pickling cucumbers
1 medium onion, thinly sliced
2 tbsp pickling salt
1 c apple cider vinegar
1 c sugar
1 tsp yellow mustard seeds
1/2 tsp celery seeds
1/2 tsp tumeric

Slice the cucumbers and onions very thin and layer in a bowl with the salt. Nearly cover with ice cold water and set aside in the fridge for 2 hours or overnight.

Drain, rinse well and drain again. Prepare canning jars.
Combine the remaining ingredients in a large saucepan and bring to a boil, stirring to dissolve the sugar. As soon as it boils, add the cucumber mix and bring to a simmer. Remove from the heat and spoon into the prepared jars allowing for 3/4-1" headspace. Pour the liquid over evenly distributing the seeds. Cap and process in a water bath for 10 minutes. Makes 1 + pints.

Sweet Banana Pepper Pickles (from here)
1/2 lb banana peppers, seede and sliced into rings
2 c. white vinegar
2/3 c white sugar
1/2 tsp mustard seeds
1/2 tsp celery seeds

Prepare jars. Bring brine ingredients to a boil. Place the peppers in the jars. Pour the hot pickling juice into the jars up to 1/2" of the top. Clean the jar top and cap. Process for 15 minutes in a canning water bath.

sweet banana pepper pickles (and applesauce)

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