• Pickles

     

    Ingredients

     1

     1

     1   3L basket

     4 cups

     1/2 cup

     3 cups

     3 cups

     2 tbsp

     2 tsp

     1 tsp

     7

     2 tsp

    large sweet onion cut into 1/4 inch pieces

    each red and yellow bell pepper cut into 1/4 inch pieces

    pickling cucumbers sliced into 1/8 inch pieces

    cauliflower florets

    pickling salt

    raw cane sugar

    apple cider vinegar

    mustard seeds

    celery seeds

    peppercorns

    bay leaves

    dry mustard

    Preparation

     1. combine onion, peppers, cucumbers, cauliflower and salt in a large bowl

     2. pack ice cubes around vegetables (about 2 trays of ice cubes), cover with teat towel and place in fridge over night

     3. the next day, drain cucumbers and vegetables in a colander and rinse with water to remove salt

     4. in a large pot add sugar, vinegar and 2 cups water and bring to a boil, stir until sugar is dissolved

     5. add mustard seeds, celery seeds, peppercorns and bay leaves

     6. combine dry mustard with a bit of water to dissolve it and add it to the pot

     7. add the cucumbers and vegetables and bring to a boil, boil for 5 minutes

     8. fill 7 - 500 ml jars with pickles and juice (1 bay leaf for each jar) and attach lids

     9. place in boiling water bath (water should cover top of jars) and boil for 10 minutes.

    Allow at least 1 week before opening the jars