First Pickle Attempt: Dill Spears and Bread & Butter Chips
I’ve pickled a few things by now–dilly beans, radishes, made salsas–but until now I have yet to have made actual pickles. I’ve always been a bit anxious of the process. The whole fermentation thing and how long they can take is a bit daunting. But this year I was ready.
I scanned through my canning books to find some not so scary recipes involving actual cucumbers. I ended up with some Bread & Butter Chips and Dill Pickles. On a side note, I never really realized you can’t can half sour pickles (MY FAVORITE!), only make them as refrigerator pickles. Since my point in canning was to have pickles in the winter, I skipped the refrigerator pickles and went with these two recipes.
Bread & Butter Chips (From Put ‘Em Up) -Makes 7 Pints
- 5 lb cucumbers, ends removed, sliced into 1/4″ coins
- 1 lb large onions, roughly chopped
- 2 cups ice cubes
- 4 cups white, distilled vinegar
- 2 cups water
- 1 cup sugar
- 2 tbsp mustard seed
- 1 tbsp black peppercorns
- 1 tbsp celery seed
- 1 tbsp turmeric