Veggie picspam
Aug. 2nd, 2010 10:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dreamflowerRemember those pickles I mentioned the other day? Here are some pics and a recipe...
Here is the recipe for the bread-and-butter pickles. (For the sweet pickles, I used the recipe on the back of the package of Ball's sweet pickle spices.) I clipped this recipe out of a magazine probably about 25 years ago, and generally make a batch every summer (though some years I have to *buy* the cukes. Not *this* year though!)
Easy Refrigerator Pickles
6 cups thinly sliced cucumbers
2 cups thinly sliced onion
1 and a half cups of sugar
1 and a half cups of vinegar
1/2 teaspoon each:
salt
mustard seed
celery seed
ground turmeric
In a glass or plastic bowl alternately layer the sliced cucumbers and onions. In a medium non-aluminum saucepan combine sugar, vinegar and spices; bring to a boil, stirring until sugar is dissolved; pour over cucumbers and onions; cool slightly before covering. Refrigerate pickles at least 24 hours before serving. Store in covered container for up to 1 month in refridgerator.
(These do keep for a month. But we can't use all of them up in that time, so I usually give some of them away. I also sometimes make half batches, but I just had too many cukes for that this time!)
| Sweet pickles Batch of sweet pickles |
 |
| bread and butter pickles I made these a few days before the sweet pickles. They are refrigerator pickles, and did not have to be processed. |
 |
| Cucumbers These were the cukes the DH brought that day in *after* I had made all those pickles. |
 |
| squash and zucchini Squash and zucchini from the side bed in the front. This was the last of them. |
 |
Here is the recipe for the bread-and-butter pickles. (For the sweet pickles, I used the recipe on the back of the package of Ball's sweet pickle spices.) I clipped this recipe out of a magazine probably about 25 years ago, and generally make a batch every summer (though some years I have to *buy* the cukes. Not *this* year though!)
2 cups thinly sliced onion
1 and a half cups of sugar
1 and a half cups of vinegar
1/2 teaspoon each:
salt
mustard seed
celery seed
ground turmeric
In a glass or plastic bowl alternately layer the sliced cucumbers and onions. In a medium non-aluminum saucepan combine sugar, vinegar and spices; bring to a boil, stirring until sugar is dissolved; pour over cucumbers and onions; cool slightly before covering. Refrigerate pickles at least 24 hours before serving. Store in covered container for up to 1 month in refridgerator.
(These do keep for a month. But we can't use all of them up in that time, so I usually give some of them away. I also sometimes make half batches, but I just had too many cukes for that this time!)