Saturday, August 24, 2013

Long Bread and Butter Pickle Slices - Small Batch Canning

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I am a sucker for these long beautiful pickle slices.  They really make a wonderful presentation.

Of course the taste with the sweet bread and butter taste and just a hint of spices from a few tiny red peppers added to the mix makes these ideal.

I made 4 pint size jars of these from 3 pounds of cucumbers.  One warning is to be careful to find smallish ones that fit nicely when sliced in a pint jar.  Also it is advised to slice each of the ends off to prevent them from going bad.  The root ends have something  in them that will rot sooner than the rest of the pickle.

For the first time in this series I did a long water bath for long term storage.  refrigerator pickles will last for a couple of months without the long water bath at the end.  But since these have that unusual shape, I try to save them and use sparingly.  So long term storage and the extra work pays off.

But all in all, they are certainly worth the extra work, both in taste and in WOW Factor!


OK... Here's what I did...

Long Bread and Butter Pickle Slices

  • 1-1/2 to 2 Pounds Pickling Cucumbers, try to get all about the same length
  • 2 TBS Sea Salt
  • 3 Cups Water to cover
  • For the Pickling Spice
  • 3 Cups Vinegar
  • 1-1/2 Cups Sugar
  • 1/4 Cup Pickling Spice
  • 1 TBS Prepared Horseradish Mustard
  • 1 TBS Turmeric
  • 2 TBS Ground Ginger
  • Few thin slices of Ginger
  • Few thin Slices of Red Onions separated into rings
  • 2 Small Red Jalapeno Peppers, sliced thin
Cooking Directions
  1. First, prepare the cucumbers. SLice off about 1/4 inch from each end of each of the cucumbers.
  2. Slice each carefully equal width,lengthwise
  3. In a bowl,add Cucumber slices, salt and water to cover. Refrigerate overnight.
  4. Next morning, prepare the pickling spiced liquid... In a pot add vinegar, sugar, pickling spice, horseradish, celery seeds, turmeric, and ginger; simmer 5 minutes stirring occasionally.
  5. While this is simmering, Sanitize the canning jars and lids and drain the cucumbers and rinse carefully to remove the salt water.
  6. In each jar, add a small piece of ginger. Pack the cucumbers in tightly but being careful to leave headspace empty
  7. Add some of the jalapenos and Red Onion Slices
  8. Be sure to leave about 1/2 inch headroom
  9. ladle hot pickling liquid into jars;
  10. wipe rims of jars, cover with lid, screw on bands fingertight
  11. place jars in canner
  12. bring to boil and process for 10 minutes
  13. Will stay crispy fresh for up to a year.
  14. Serve to brighten up any sandwich and ENJOY!

In addition to being one of my "52 Small Batch Canning Ideas", are being added to my Grilling Secret series...

If you liked this post, you will LOVE all the little extras I have all in one page... 52 (more actually)... 52 BBQ and Grilling Secret Extras.  You Too can become MASTER OF YOUR DOMAIN (as long as your domain is your own backyard)!  Be "That Guy" (or Gal) who does back yard open fire cooking just a bit better than the neighbors.  It is the little things that will set you apart.

52 BBQ and GRILLING SECRET EXTRAS ... If you are a once a month (or summer) griller, these recipes and techniques are for you. New and simple dishes that will make you shine. If you cook often in a complex series of grills and dedicated smokers in an outdoor kitchen, I bet I still have a few dishes you can add to your repertoire. APPETIZERS, SIDE DISHES, CONDIMENTS, MAIN DISHES and even DESSERTS To MAKE you MASTER OF YOUR DOMAIN!!!

I will be adding something new to the list (already above the 52, but still LOTS more coming).  Best way to keep up is to "follow" my 52 Grilling Time Secrets Board on Pinterest.  Anytime I have a new recipe for your grilling party I will add a pin.

Of course, I would love to have you share this idea with your friends... Show some Pinterest Love and PIN ME to your favorite site or better still onto a group site...

Thanks and I'll save a rib for you!

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