Make Monika's Bread and Butter Pickles
Edited by Graeme, Monika, Robbi, Eng and 2 others
Nearly everyone has their own approach to canning and preserving and recipes abound for some of the more common ones, such as pickles.
This is one that I particularly like and so do those who have tried it.
It's not difficult to make and they make remarkable homemade Christmas, birthday or just special gifts.
Ingredients for Bread and Butter Pickles
- 18-10 cucumbers, cut into ¼ inch thick slices
- 28-10 onions, cut into large pieces
- 34-6 green, yellow and/or red peppers, seeded & cut into large pieces
- 41 cup (250 ml) salt
After cutting, layer the vegetables in a very large bowl, sprinkle each layer with some of the salt. Put at least one tray of ice cubes over the vegetables. Put into the fridge overnight. In the morning, drain the liquid and prepare the syrup.
Syrup for Bread and Butter Pickles
- 12 liters cider vinegar
- 26 cups (1.5 kg) granulated sugar
- 3(10 ml) celery seed2 tsp.
- 4(10 ml) turmeric2 tsp.
- 5(30 ml) white mustard seeds2 tbsp.
- 6(30 ml) pickling spices (see the spice mixture below - you will have approximately 60 ml left over to use next time)2 tbsp.
- 1Blend all ingredients in very large pot, and bring mixture to a boil; stir until sugar is completely dissolved.
- 2Add vegetables, and cook until tender (about 20 minutes).
- 3Pack into hot sterilized jars.
- 4Run a long skewer down the inside of the jars to get rid of trapped air.
- 5Put on lids.
- 6If using screw on lids, put filled jars upside down on a clean towel, not in a draft, and allow to cool overnight.
- 7Then store in a cool, dark place.
Pickling Spices for Bread and Butter Pickles
Combine 1 tablespoon (15 ml) each:
- 1whole allspice
- 2yellow mustard seeds
- 3whole juniper berries
- 4chili bits
- 5white peppercorns
- 6black peppercorns
- The pickles should be allowed to mature for one to four weeks before use, but they are wonderful even if used right away!
How to Make Sure that You are Not Eating Spoiled Pickles
It is rather hard to tell if pickles are still edible or they have gone past the expiry date already, mainly because in itself, it is supposed to be rather old and soaked into the liquid. It would be rather difficult to rely on the taste and smell, as pickles are usually sour, which is usually what you look for to tell you if other dishes are already old enough and not good to eat anymore. Therefore, you need to look for other ways to make sure that you are still eating the right pickles and that you are not putting yourself at risk of getting poisoned out of eating food that should have been thrown away instead.
- 1If you are making pickles at home, make sure that you label it properly on when you actually made it. Therefore, it will tell you later on if it's way too long ago since you have made it and that will help you make judgment on whether or not it is still ok to eat. On the average, pickles may stay good for a year, but anything over that will be rather risky. Also, it depends on the material that you use for the pickles. If you are using bread and butter, keep in mind that the shelf life of those two materials is relatively shorter. Therefore, if you would be allowing a year for your cucumber pickles, you may want to just make it a third of that for your bread and butter pickles. In general, knowing the date of production will help you a lot in making an estimate of whether something has been available way too long ago already.Label homemade pickles accordingly.
- 2If you see molds or fungus-like substances inside your pickles, do not think twice and just throw it away right away. These molds will not grow if the food is still ok and so their presence tells you simply that something is not right in the food anymore. Do not attempt to just take out the molds and continue consuming the other parts which seem not to have it. Overall, your pickles have soaked in mold already and that would not be good enough for consumption just the same.Look for molds.