Monday, 13 August 2012

Garlic & Horseradish Bread and Butter Pickles

I've had a recipe request for the pickles I made a few weeks back. Sorry, it takes me longer than it used to to get around to things...

The recipe is actually an adaptation of two different recipes driven by me not having the proper ingredients to make one or the other. That said, I think the hybrid is more appealing anyhow.

My "lesson learned" from this recipe is to be very careful with how you slice your pickles. I made mine a bit too thin. Also, if possible, use a mandolin slicer, it made pickle making this year so much easier/faster than last year (thanks Kev and Colleen!).

This should make about five 1 pint (500mL) jars

10 cups sliced pickling cucumbers
4 thinly sliced medium onions
1/2 cup canning salt
3 cups white vinegar
2 cups sugar
2 tbsp mustard seeds
2 tbsp prepared horseradish
1 tsp turmeric
5 garlic cloves

Combine cucumbers, onions, and salt. Mix well, cover with cold water, and let stand for 2 hours. Use a colander to rinse under cool running water and drain well.

Prepare your canner, jars and lids. Place one garlic clove in each prepared (hot) jar.

In a large stainless saucepan, combine vinegar, sugar, mustard seeds, horseradish, and turmeric. Bring to a boil over medium-high heat, stirring to dissolve sugar. Stir in cucumbers and onions and return to a boil.

Pack vegetables into each hot jar, leave a generous 1/2in of headspace. Ladle hot pickling liquid into jar to cover vegetables. Remove air bubbles, adjust headspace, wipe rims, add lids and bands.

Process your jars in waterbath: bring to a boil and boil for 10 minutes. Turn off heat, remove canner lid, and wait five minutes. Remove jars, cool, and store (if sealed). If not either refrigerate or re-process.

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