I decided on 2 recipes.....
Sweet Pickle Relish - Food.com was recommended by a friend who was also kind enough to lend me her food processor and a julienne slicer. (Thank you so much A. D. - they came in very handy!)
And also bread and butter pickles from the;
which is the cookbook my beloved Nana uses and has gifted both my mother and myself with. (I love it! Old fashioned? Yes. Effective - definitely!)
First up - relish. You had to let the cut veggies marinate in the salt and cold water for 2 hours.
The grater attachment on the food processor was used to cut the cucumbers.
cut/grated veggies in salted water.
I modified the relish recipe slightly. Used 6 cups grated cukes instead of 4 but kept ratio of vinegar/sugar mixture the same. Fortunately it worked pretty well. (The recipe reviews said that 4 cups of cucumbers left too much extra juice after ladling everything into jars.) Putting 6 cups of cukes in was a happy accident though!
Next up were the bread and butter pickles from the Mennonite Community Cookbook. I ended up hand slicing the gallon of cucumbers called for in the recipe. Mom helped me with the onions. : )
|The plastic jar I used for the pickles is at least 2 gallons|
You had to let the cukes sit for 3 hours with the salted water - which I did.
Turmeric is the component of bread and butter pickles that turns the pickle that bright yellowy green. Some utensils (plastic ones) ended up with bright green on them. Didn't come out in the wash either.
|pickling liquid heating, jars in the back and canning kettle on the left|
|8 pts+1 qt. bread'n'butter pickles on right. 4 pts.+ 7 1/2 pts relish on left and back row|