Ingrédients pour Barbs Bread Butter Pickles
- 6-7 lb cucumbers
- 4 large onions
- 1/2 cup canning salt
- 2 1/2 cups white vinegar
- 3 1/2 cups sugar
- 2 tablespoons yellow mustard seeds
- 1 1/2 teaspoons turmeric
- 1 tablespoon celery seeds
- Ginger
- 1 teaspoon black peppercorns
- 1 1/2 teaspoons ground cloves
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Comment préparer Barbs Bread Butter Pickles
- Combine cucumber and onion slices in a large bowl. Sprinkle generously with kosher salt and cover with ice cubes.
- Let stand for 1 1/2 hours, allowing the cucumbers to release excess moisture.
- Drain the cucumbers and onions thoroughly. Rinse well under cold water to remove excess salt.
- In a large saucepan, combine white vinegar, apple cider vinegar, sugar, yellow mustard seeds, celery seeds, turmeric powder, ground cloves, and black peppercorns.
- Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar is completely dissolved.
- Add the drained cucumbers and onions to the boiling vinegar mixture. Return to a boil and cook for 2 minutes, stirring gently.
- Carefully pack the hot pickle mixture into sterilized canning jars, leaving 1/4 inch headspace at the top of each jar.
- Remove air bubbles by running a non-metallic utensil (like a clean knife or chopstick) down the sides of the jars.
- Wipe the rims of the jars clean. Adjust the jar lids and rings, ensuring they are tightly sealed.
- Process the filled jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude—consult a reliable canning guide for altitude adjustments).
- Remove jars from the canner and let them cool completely. You should hear a ‘pop’ sound as the jars seal. Check for proper sealing by pressing down on the center of each lid. If the lid doesn't flex, it's sealed!
Nutrition Information (Approximate per serving)
Sodium
224 g
Sugar
269g
Fat
1g
Carbs
28g
