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lemon cucumbers = B&B Pickles

by Linda Hopkins

I had these five lemon cucumbers (there on the lower left) from my CSA haul last week and I couldn’t decide what to do with them. Dave doesn’t like cucumbers and five was too many for me to eat over a short length of time. He does love pickles though, so I turned them into bread & butter pickles and then proceeded to give three of the five jars away.

I am by no means an expert on canning, so once I came up with the recipe, I needed to do a Google search to find out just how long to process them. In doing so, I found THIS wonderful blog from a woman in Wisconsin who lives on a 10-acre farm and grows her own cucumbers – that she pickles. Her post on making pickles is fantastic, so if you have questions about the process or want super detailed instructions, be sure to check it out.

When I think of bread & butter pickles, I picture the crinkle cut slices like those in the jar above. Hey, I have a crinkle cutter, so I dug it out and began using it on the cucumbers. It wasn’t quite sharp enough (it’s old and dull!) so I ended up cutting about half of the slices with the crinkle cutter and the other half with a chef’s knife.

Bread & Butter Lemon Cucumber Pickles

3/4 cup apple cider vinegar
3/4 cup seasoned rice vinegar
3/4 cup water
4 tablespoons kosher salt, divided
5 lemon cucumbers, ends trimmed off and then sliced
1 small or 1/2 medium red onion, peeled, thinly sliced, slices cut into thirds
3 garlic cloves, peeled and crushed
1 small bunch fresh dill weed
1/2 teaspoon whole coriander seed
1/2 teaspoon whole white peppercorns
1/2 teaspoon regular or black mustard seed
2 bay leaves, broken into large pieces

Equipment: five half-pint wide-mouth canning jars with seals and lids

Bring a large pot of water to a boil and submerge five half-pint wide-mouth canning jars in water, along with their respective seals and lids. Use tongs (click HERE for tip to make tongs non-slip) to transfer to a folded over kitchen towel. (The towel is needed to ensure that the jars don’t crack when they go from the boiling water to your cold counter top.)

In a medium non-reactive saucepan bring both vinegars, water, and 3 tablespoons of the salt to a roiling boil.

Meanwhile, begin layering the sliced cucumbers, onion, garlic, fresh dill, the remaining 1 tablespoon of salt, and the spices evenly between the five jars.

Once vinegar has boiled, transfer to a liquid measuring cup for easy pouring and pour over the cucumbers and spices to completely cover the contents of the jar, but also leaving 1/2-inch head space.

Use a damp cloth to clean the rim of the jars and top with the seals and then tightly screw the lids onto the jars, hand tightening only.

siti sicuri per comprare viagra generico 100 mg pagamento online a Roma For Refrigerated Pickles: Let come to room temperature and then refrigerate for at least 1 day before eating. Use within 1 week.

levitra at good price For Canned Pickles: Use tongs to lower the jars into a large pot of boiling water, the water needs to cover the jars by at least 1-inch. Boil for 15 minutes and then use tongs to transfer to a folded over kitchen towel.  Allow to come to room temperature before transferring to cupboard or refrigerator.

While I know that once the canning process is complete, the pickles should be able to be left out at room temperature in a cool dark place, I don’t fully trust my own canning skills.  I kept 2 jars for us and gave the other three away and told the recipients to keep them refrigerated. Go figure.


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1 find cheapest viagra Lisa { 09.06.12 at 10:48 AM }

I couldn’t resist and opened them last night…we had bratwurst for dinner:) Gordon and I both loved them! Thank you my friend!

2 comprare viagra 200 mg online generico a Bologna Sparky { 08.19.17 at 9:06 AM }

I don’t think 3 minutes of boiling in a water bath canner is enough to destroy bacteria to make it shelf safe. Please refer to a canning recipe from an extension service. I’ve seen 15 minutes in a boiling canner but not 3 minutes.

3 http://maientertainmentlaw.com/?search=canadian-healthcare-viagra-professional Linda Hopkins { 08.19.17 at 11:16 AM }

Thank you for the comment and advice, Sherrie. As I said in the post, I’m no canning expert, so I happily changed the recipe to reflect the 15 minute you recommend. Best wishes.

4 brand cialis 60mg Kathi Blowers-McNamara { 08.22.19 at 11:34 AM }

I am going to make this recipe tonight, as for canning, I think about 10-15 minutes in the water bath is usually right. I can’t wait to try these.

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