-Canning Pickles- 3 RECIPES from -- Ball Blue Book

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by MrsCountryChick, Aug 12, 2008.

  1. MrsCountryChick

    MrsCountryChick Chillin' With My Peeps

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    Apr 15, 2008
    PA
    These are 3 recipes that are from my Ball brand canning book called Blue Book. Thought they might help someone since it's the Cucumber Season. [​IMG] [​IMG]


    Cucumber Sandwich Pickles

    2pounds 3 to 4-inch cucumbers, cut into 1/4-inch slices
    1/2 cup canning salt
    2 quarts cold water
    3 cups vinegar
    3 cups water
    1 cup brown sugar
    1 cup sugar
    1/2 teaspoon celery seed
    1/2 teaspoon mustard seed
    1/2 teaspoon turmeric
    2 cups vinegar
    1 cup water

    Sprinkle salt over cucumbers; add 2 quarts cold water & let stand 2 to 3 hours. Drain thoroughly. Combine 3 cups vinegar & 3 cups water; bring to a boil. Add cucumbers, simmer about 8 minutes. (Cucumbers should not become soft.) Drain well, discarding liquid. Combine 2 cups vinegar & 1 cup water with remaining ingredients; simmer 10 minutes. Add drained cucumbers. Bring to a boil. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 3 pints.


    Dill Pickles Short Method

    8pounds 4 to 6-inch cucumbers, cut into halves lengthwise
    3/4 cup sugar
    1/2 cup canning salt
    1 quart vinegar
    1 quart water
    3 tablespoons mixed pickling spices Green or dry Dill (1 head per jar)

    Combine sugar, salt, vinegar & water in a large sauce pot. Tie spices in a cheesecloth bag; add to vinegar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving 1/4-inch head space; put a head of dill in each jar. Bring vinegar & water to a boil. Pour hot liquid over cucumbers, leaving 1/4-inch head space. Adjust caps. Process pints & quarts 15 minutes in boiling bath. Yield about 7 pints.


    Bread & Butter Pickles

    4pounds 4 to 6-inch cucumbers, cut into thin slices
    2pounds thinly sliced onions (about 8 small)
    1/3 cup canning salt
    3 cups vinegar
    2 cups sugar
    2 tablespoons mustard seed
    2 teaspoons tumeric
    2 teaspoons celery seed
    1 teaspoon ginger
    1 teaspoon peppercorns

    Combine cucumber & onions slices in large bowl. Layer with salt & cover with ice cubes. Let stand 1 1/2 hours; drain & rinse. Place remaining ingredients in a large sauce pot & bring to a boil. Add drained cucumbers & onions & return to a boil. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yeild: about 7 pints.
     
  2. chicknduck

    chicknduck Chillin' With My Peeps

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    May 21, 2010
    Ohio
    Thank you for posting theese. I have been looking for pickle recipies.
     

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