Pickles in a Pail
Crisp and sweet with the snappy crunch trademark of bread and butter pickles.
- Prep Time: 60 minutes
- Cook Time: + 5 days fermenting (if using that method)
- Total Time: 17 minute
- Yield: 8 to 10 cups
- Category: preserves
- Method: canning or fermenting
- Cuisine: Canadan
Ingredients
About 3-5lbs pickling cukes (cut blossom end off and slice thinly)
2 thinly sliced onions, optional
1 diced red pepper, optional
4 cups vinegar
4 cups sugar
½ cup pickling salt
½ teaspoon turmeric
1 teaspoon celery seed
1 teaspoon yellow mustard seed
Instructions
1. Cook the vinegar, sugar, salt, turmeric, celery and mustard seeds until sugar and salt are dissolved and mixture comes to a full boil over medium-high heat.
2. At this point, you can add the vegetables to the brine for one minute, then jar in sterilized jars and seal.
OR
1. Pour the brine over the vegetables in a big glass bowl, stir, cover with cheese cloth or a plate, and leave on the counter for 5 days to ferment. Then, divide in jars and store in the refrigerator.
Keywords: Pickles in a Pail
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