On Mon 20 Jun 2005 07:53:53p, Melba's Jammin' wrote in rec.food.preserving:
> In article >, "JonquilJan"
> > wrote:
>
>> Wayne Boatwright > wrote in message
>> ...
>> > On Sun 19 Jun 2005 04:22:50p, JonquilJan wrote in rec.food.preserving:
>> >
>> > > My favorite B & B pickle recipe comes from a USDA pamphlet about
>> > > pickles JonquilJan
>> >
>> > Would you mind posting the recipe?
>> >
>> > TIA
>> > --
>> > Wayne Boatwright *¿*
>>
>>Do remember it involved slicing up the pickling cukes with a few small
>>white onions, adding a bunch of ice cubes, soaking overnight, then
>>draining and adding pickling spices, tumeric and vinegar, cooking for
>>a bit - then jarring up and processing. Will try to come up with the
>>quantities - if I can find the list.
>
> Here's the one from the NCHFP site -- does it look familiar, Jan?
>
> http://www.uga.edu/nchfp/how/can_06/...ml#tble1Bread-
> and-Butter Pickles
>
> * 6 lbs of 4- to 5-inch pickling cucumbers
> * 8 cups thinly sliced onions (about 3 pounds)
> * 1/2 cup canning or pickling salt
> * 4 cups vinegar (5 percent)
> * 4-1/2 cups sugar
> * 2 tbsp mustard seed
> * 1-1/2 tbsp celery seed
> * 1 tbsp ground turmeric
> * 1 cup pickling lime (optional- for use in variation below for making
> firmer pickles)
>
>
> Yield: About 8 pints
>
> Procedu Wash cucumbers. Cut 1/16-inch off blossom end and discard.
> Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl.
> Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4
> hours, adding more ice as needed.
>
> Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and
> add cucumbers and onions and slowly reheat to boiling. Fill jars with
> slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and
> process according to the recom-mendations in for more information see
> Table 1 or use low-temperature pasteurization treatment. The following
> treatment results in a better product texture but must be carefully
> managed to avoid possible spoilage. Place jars in a canner filled half
> way with warm (120º to 140ºF) water. Then, add hot water to a level 1
> inch above jars. Heat the water enough to maintain 180 to 185ºF water
> temperature for 30 minutes. Check with a candy or jelly thermometer to
> be certain that the water temperature is at least 180ºF during the
> entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary
> softening of pickles.
>
> Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom
> end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and
> 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware
> container. Avoid inhaling lime dust while mixing the lime-water
> solution. Soak cucumber slices in lime water for 12 to 24 hours,
> stirring occasionally. Remove from lime solution, rinse, and resoak 1
> hour in fresh cold water. Repeat the rinsing and soaking steps two more
> times. Handle carefully, as slices will be brittle. Drain well.
>
> Storage: After processing and cooling, jars should be stored 4 to 5
> weeks to develop ideal flavor.
>
> Variation: Squash bread-and-butter pickles. Substitute slender (1 to
> 1-1/2 inches in diameter) zucchini or yellow summer squash for cucumbers.
> Table 1. Recommended process time for Bread-and-Butter Pickles in a
> boiling-water canner.
>
> Process Time at Altitudes of 0 - 1,000 ft, 10 minutes; 1,001 - 6,000
> ft, 15 minutes; Above 6,000 ft, 20 minutes. All times are for pints
> or quarts.
> ------------------------------------------------------------------------
> This document was extracted from the "Complete Guide to Home Canning,"
> Agriculture Information Bulletin No. 539, USDA. Revised 1994.
Thanks, Barb. Filed for future pickles!
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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