With cucumbers and zucchini from James and my gardens, I put together some bread & butter pickles (yes, I know the cukes are too big around but...) and have a bowl of onions and squash layered with salt and ice to turn into zucchini bread & butter pickles in about an hour.
In that hour, I will make jelly from 16 cups of plum juice, cut up a small honey dew and small watermelon for breakfast and lunch tomorrow, juice 20 lemons, pack all my clothes and put together all the details for campgrounds on my itinerary in a PDF to print at Scott's house.
But seriously - the bread & butter pickles look great. Once the zucchini bread & butter pickles are in the jars, I'll have three types of pickles ready to eat in about 2 weeks.
Cucumber bread & butter pickles
- 8 - 16 oz jars
- 1 - 8 oz jar
- 4 - 16 oz jars
- 8 - 8 oz jars
4lbs cucumbers or zukes
Slice and layer with salt, cover with ice and let sit at least 90 minutes - then drain, rinse, drain, rinse...
In a pan, 4 cups vinegar, 2-3 cups sugar and spices - mustard seed, cinnamon, fresh ginger or dried, black or white pepper - whatever you think works.
Bring to boiling - then add drained vegetables - bring to boiling again and then put into sterilized jars, wipe the edges of the jars and put on the 2 part lids, process for at least 10 minutes in hot water bath.
I put a serrano chile with the stem end snipped off with scissors in the bottom of each jar but you don't have to - you could put in a dried cayenne pepper!
Let the pickles sit for 2 weeks - then refrigerate to chill and eat. Try not to get caught eating them out of the jar with the refrigerator door open at 3am in your birthday suit. So embarrassing.