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Add the vegetables and slowly return the contents to a boil. Plus, it didn’t hurt that we had a ridiculous amount of cucumbers on hand. For the first time , the cucumber plants that I planted in my garden are producing cucumbers… LOTS of them!
Wipe jar rims; adjust lids. Few scents warm the soul more than that of baking bread. There's a bread recipe here to fit anyone's needs, from novice baker to pastry chef, and accommodating time-crunched schedules as well as all-day bake-a-thons. Looking for a baking primer? Start by brushing up on the basics in our glossary of terms and how-to guides that walk you through making bread dough, making quick bread, baking bread, and more.
Pickles
If growing your own, don't let them get too big before harvesting or they will become bitter and have a dry texture. If buying cucumbers, skip the waxed cucumbers at the grocery store and purchase fresh cucumbers from the farmers' market. In a medium bowl combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla. Stir into bread mixture.
At the same time, the heat processing drives the air from the jars. As the jars cool down, the lid seals to the jar to prevent air or harmful microorganisms from entering the jar. This ensures your food quality remains high and, more importantly, that the food remains safe to eat as long as it is stored properly. You have probably seen athletes drinking pickle juice on the sidelines to relieve cramps, right? After a day working outside in the sun, pickling liquid is a great pick-me-up and helps replenish potassium and sodium. Remember that bread-and-butter pickle liquid contains sugar so be mindful of how much you consume.
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One of the reasons Pat enjoys living in Birmingham is because it is centrally located between the mountains and the Gulf coast. She spends her free time gardening, hiking with her dogs, and pursuing her goal of becoming a better horsewoman. Enhance your favorite sandwich with the sweet and tangy taste of this homemade pickle. Helen – Yes, the recipe yields about 7 pints. I have added it to the recipe.
Cover with 2 inches of ice. Refrigerate 3 to 4 hours, adding more ice as needed. Many picklers prefer to use Kirby cucumbers. They have a thicker skin that can stand up to the pickling liquid and remain crunchy long after it's been preserved. I had planted the garden variety regular cucumber and they worked beautifully.
Bread-and-Butter Pickles
You thought two little plants would give you just enough cucumbers to slice and dice into refreshing salads or blend into cool and creamy soups - just enough but not too much, right? Bless your heart. So, what does every good gardener do when faced with too much produce? You make pickles, of course!
Add 2 inches of cracked ice. Refrigerate for 3 hours; drain well. Combine remaining ingredients in a large pot and boil 10 minutes.
If the lids remain down when they are pressed on, the jars are sealed properly. Refrigerate any jars that did not seal properly. That recipe looks SO good. Yes, it might be the original one from the old Better Homes and Gardens Cookbook. I've never tried adding garlic to mine, but who knows, it might add a little extra something.
Plus, we’ve been getting quite a few cucumbers from our CSA. I don’t know about you, but I can’t eat 8-10 cucumbers each week, so it just seemed natural to make pickles. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Center lids on jars; screw on bands until fingertip tight. Place jars in canner with simmering water, ensuring that jars are completely covered with water.
Drain; rinse and drain again. The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Well, somewhere along the line, the book is now shredded, and the recipe apparently lost.
Prepare as above except substitute chocolate milk for the milk and semisweet chocolate pieces for the raisins. Omit nutmeg and add 1/2 cup chopped pecans, toasted. Omit sauce and, if desired, serve with vanilla ice cream. Preheat oven to 350°F. Grease a 1 1/2-quart casserole; set aside.
If you're ready to dive right in, you can kick things off with the classics—banana bread, Irish soda bread, or breakfast muffins. Stick to the tried-and-true basics or move on to the many variations using different flavors or baking techniques. If you're feeling more experimental, dig in to flaky biscuit and yeast bread recipes. After you've enjoyed your fill of heavenly breads, use our storage tips to preserve that fresh-from-the-oven goodness as long as possible. I would never skip the BWB step.
Pour into the prepared casserole. Desserts (America's Best-Loved Community Cookbook Recipes) by Better Homes and Gardens ... Eighth day, drain and wash pickles in cold water, then cut into chunks or slices.
Use Pickling Salt
It also is the recipe that, when eaten, reminds me almost exactly of my grandmother's bread and butter pickles. Process in a boiling-water canner for 10 minutes . Remove jars from canner; cool on wire racks. 2 green peppers, sliced (1 2/3 cups) – I will use up to 3, if I have a large amount of cucumbers. 4 quarts sliced, unpared, medium cucumbers (I can usually get 4 quarts from 4-5 cucumbers, but mine are usually larger than medium.) – You can use more than 4 quarts. This seems to be the minimum.
Whether you make quick refrigerator pickles or you can them, your recipe will direct you to "marinate" your sliced cucumbers and onions in salt for several hours. Regular table salt contains iodine and anti-caking agents that can darken pickles and cause cloudiness in your jars. Instead, use pickling salt - sometimes called canning salt or preserving salt — which is pure granulated salt and contains no additives. Pickling salt also has fine granules that make it easy to dissolve in a brine.
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