Here is a great family pickle recipe from one of my all time favorite First Parish deacons and master bean supper lady. Jean Garnett:
BREAD AND BUTTER PICKLES
1 gallon cucumbers cut paper thin
8 medium onions, cut paper thin
2 green peppers, cut paper thin
1/2 cup Kosher (canning) salt
10 pound bag of ice or the equivalent of ice from home freezer
5 cups white sugar
1/2 teaspoon ground cloves
1 teaspoon celery seed
1 1/2 teaspoons turmeric
2 tablespoons mustard seed
1 quart apple cider vinegar
Prepare a kettle with canning jars, and tops. Completely cover with water and bring to a boil. Keep this pot simmering until all of the pickles have been put into jars..( This may require the replacing of one jar when one is taken out because the jars MUST be boiling hot when the mixture is put into them)
Mix salt with the cukes, onions and peppers. Cover with ice and let it sit covered and weighted down for 3 hours or overnight. (I’ve always done overnight) DRAIN THOROUGHLY.
Mix sugar, spices and vinegar with the veggies. Stir well with a wooden spoon and slowly bring to a boil, but DO NOT boil.
Put HOT pickles into HOT jars, wipe around the rim to ensure a clean seal of top to bottom and the jars will seal themselves
I have always used an old fashioned canning kettle to mix the veggies in and a smaller one to boil the jars. ( You’re welcome to use my big canning kettle)
This amount will make about 6-7 pints. When I put them into the jars I pour off most but not all of the liquid so the jar is full of a packed pickle and not only juice.
This isn’t as complicated as it may sound and after one time around, it will be much easier.
anyone tell me how to make saurkraut and thatrecipe for crm sorrell soup please