Debbie Patterson’s Blue Ribbon Bread and Butter Pickles
I have been canning for 25-30 years. This recipe is from my sister but I added a few more spices. I grow my own peppers or go to the farmer’s markets for local produce. People tell me I should sell my pickles. I give the canned pickles away at Christmas, as well as neighbors and friends. This recipe is a favorite.
Directions
Slice cucumbers, peppers and onions. Place cucumbers, peppers, cauliflower and onions in a very large stock pot. Fill with water and add 1/3 cup Mrs. Wages® Canning Salt. Add additional water to cover if needed. Stir and let stand for 4 hours. Prepare canner for hot water bath. Add 1 tsp of cream of tarter to prevent jars from clouding. Heat to a simmering boil. Wash lids and jars. Put lids in bowl and cover with hot water. Jar can be kept hot in the dishwasher on the hot, dry cycle. Drain vegetables and rinse several times. In another large pot, combine vinegar, sugar, mustard seed, turmeric, pepper flakes and celery seed. Bring to a boil. Add vegetables, bring to a mild boil. Pack into hot jars, being careful to cover pickles with juice. Remove air bubbles and leave 1/2 inch headspace. Wipe rims with a clean, wet, cloth and secure lids. Place in canning rack and carefully lower into canner. Water should cover jars by 2 inches. Add additional hot water if necessary. Cover and boil for 10 minutes. Remove jars and set on towel to cool. After cooking, check seals on jars by pressing down on the center of lid. If it springs back, it did not seal. Let stand at room temperature for 24 hours. Store in cool, dry, dark place.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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Ingredients
Directions
Slice cucumbers, peppers and onions. Place cucumbers, peppers, cauliflower and onions in a very large stock pot. Fill with water and add 1/3 cup Mrs. Wages® Canning Salt. Add additional water to cover if needed. Stir and let stand for 4 hours. Prepare canner for hot water bath. Add 1 tsp of cream of tarter to prevent jars from clouding. Heat to a simmering boil. Wash lids and jars. Put lids in bowl and cover with hot water. Jar can be kept hot in the dishwasher on the hot, dry cycle. Drain vegetables and rinse several times. In another large pot, combine vinegar, sugar, mustard seed, turmeric, pepper flakes and celery seed. Bring to a boil. Add vegetables, bring to a mild boil. Pack into hot jars, being careful to cover pickles with juice. Remove air bubbles and leave 1/2 inch headspace. Wipe rims with a clean, wet, cloth and secure lids. Place in canning rack and carefully lower into canner. Water should cover jars by 2 inches. Add additional hot water if necessary. Cover and boil for 10 minutes. Remove jars and set on towel to cool. After cooking, check seals on jars by pressing down on the center of lid. If it springs back, it did not seal. Let stand at room temperature for 24 hours. Store in cool, dry, dark place.
