Preserving Cucumbers - My Humble Kitchen

Preserving Cucumbers - My Humble Kitchen

I found this recipe on Nourishing Days.  These are my favorite pickles that I have canned so far!  I enjoyed them so much that I ordered the book from which it came from, Stocking Up, The Classic Preserving Guide.  I ordered the newest addition which although still has great natural recipes, I really wish I would have ordered the original, Stocking Up, How to Preserve the Foods you Grow, Naturally which was printed in 1973.  That’s okay.  I’ll be reviewing this book in a later post

• 4 quarts cucumbers, medium-size, sliced (about 6 pounds)
• 1 1/2 cups onions, sliced
• 2 large garlic cloves
• 1/3 cup salt
• 2 quarts ice cubes or chips
• 2 cups honey
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons celery seeds
• 2 tablespoons mustard seeds
• 3 cups raw apple cider vinegar

1. Wash cucumbers thoroughly and scrub with a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4 inch slices; discard ends. Add onions and garlic.
2. Add salt and mix thoroughly, cover with crushed ice or ice cubes and let stand three hours. Drain thoroughly and remove garlic.
3. Combine honey, spices (in a spice bag), and vinegar. Heat just until boiling. Add drained cucumber and onion slices and simmer for 5 minutes. DO NOT BOIL.
4. Pack hot pickles loosely in clean, hot pint jars, leaving a half-inch head space. Seal. Process in boiling-water bath for 5 minutes, starting to count processing time as soon as the water in the canner returns to boiling. Remove jars and complete seals. Set jars upright on wire rack a few inches apart to cool.

- See more at: http://www.myhumblekitchen.com/2009/09/preserving-cucumbers/#sthash.Itg2LS9i.dpuf

   and one more recipe which helped me to make good use off approx 300 largish cucs


source :

4 quarts cucumbers, medium-size, sliced (about 6 pounds)

1 1/2 cups onions, sliced

2 large garlic cloves

1/3 cup salt

2 quarts ice cubes or chips

2 cups honey

1 1/2 teaspoons turmeric

1 1/2 teaspoons celery seeds

2 tablespoons mustard seeds

3 cups raw apple cider vinega

- See more at: http://www.myhumblekitchen.com/2009/09/preserving-cucumbers/#sthash.Zu2HZwUU.dpuf

• 4 quarts cucumbers, medium-size, sliced (about 6 pounds)
• 1 1/2 cups onions, sliced
• 2 large garlic cloves
• 1/3 cup salt  ( I used Himalayan)
• 2 quarts ice cubes or chips
• 2 cups honey( replaced with coconut sugar as honey changes into a toxic blob once heated- 1/2 cup should be enough, especially if you reduce the amount of vinegar and use apple cider type)
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons celery seeds
• 2 tablespoons mustard seeds
• 3 cups white vinegar( I would rather recommend apple cider organic vinegar and  1 cup only

1. Wash cucumbers thoroughly and scrub with a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4 inch slices; discard ends. Add onions and garlic.
2. Add salt and mix thoroughly, cover with crushed ice or ice cubes and let stand three hours. Drain thoroughly and remove garlic.
3. Combine honey, spices (in a spice bag), and vinegar. Heat just until boiling. Add drained cucumber and onion slices and simmer for 5 minutes. DO NOT BOIL.
4. Pack hot pickles loosely in clean, hot pint jars, leaving a half-inch head space. Seal. Process in boiling-water bath for 5 minutes, starting to count processing time as soon as the water in the canner returns to boiling. Remove jars and complete seals. Set jars upright on wire rack a few inches apart to cool.

 I also sliced some finely , packed in freezer bags and froze. 


 more recipes 

 also our very favourite  

Curry Pickle Slices

Adapted from The Complete Book of Small-Batch Preserving by Ellie Top

Makes 4 pint jars

8 cups pickling cucumbers, sliced

3 small onions

1 tablespoon pickling salt

2¾ cups cider vinegar

1¾ cups sugar  ( raw coconut sugar)

1 tablespoon curry powder ( good quality without additives)

2 teaspoons pickling spice ( or make your own)

1 teaspoon each: celery seeds and yellow mustard seeds

Remove the cucumber ends and then cut into thick slices. Thinly slice your onions and place with the cucumber in a large non-reactive bowl. Sprinkle with pickling salt and let stand, covered, for 24 hours.

Drain the cucumbers and rinse them twice with cold water, draining thoroughly.

Combine your remaining ingredients: vinegar, sugar, curry powder, pickling spice, celery and yellow mustard seeds — and bring to a boil over high heat in non-reactive pan.

Add the cucumbers and onions and return just to a boil before removing from heat.

Remove hot jars from the canner and fill with vegetables, using a slotted spoon to remove from the pickling liquid. Pack into jars and pour in liquid, leaving 1/2 inch headspace. 

Process 10 minutes for pint jars and 15 minutes for quart jars.

Note: I've increased the amount of pickling liquid in this recipe adaptation as I always seem to be just a little bit short, and it is much better to have an excess than not enough to properly pickle all your hard work.

ngredients

1. 2 tablespoons mustard seed.
2. 1 tablespoon whole allspice.
3. 2 teaspoons coriander seeds.
4. 2 whole cloves.
5. 1 teaspoon ground ginger.
6. 1 teaspoon crushed red pepper flakes.
7. 1 bay leaf, crumbled.
8. 1 cinnamon stick (2 inches)

8 szklanek ( 8x 250ml ) pokrojonych w grubsze plasterki ogorkow

3 male cebulki

1 lyzka soli ( himalajska, inna niejodowana )

2¾ szkl octu jablkowego

1¾ szkl cukru ( uzywam kokosowego )

1 lyzka przyprawy curry ( dobrej jakosci, bez smieciowych dodatkow- mozna tez swoja zrobic )

2 lyzeczki  przyprawy do marynowania ( albo zrobic wlasna mieszanke )

po jednej lyzeczce nasion selera i gorczycy zoltej

Umyc ogorki, odciac koncowki i pokroic w grubsze plastry.  Cebulke w cienkie krazki lub piorka.  Dodac do ogorkow i umiescic w duzej misce ( stalowej, ceramicznej, szklanej)
 Posypac sola, wymieszac i odstawic pod przykryciemna 24h

Nastepnego dnia odlac wode i przeplukac 2x w zimnej wodzie

Polaczyc pozostale skladniki- ocet, cukier, przyprawy i zagotowac w stalowym czy emaliowanym garnku

Dodac ogorki z cebula, podgerzac do zagotowania i zestawic z palnika.

Zawartosc przelozyc do wysterylizowanych sloikow  ( najlepiej lyzka cedzakowa ) i dodac odrobine plynu zostawiajac ok 2,5 cm od gory.
 pasteryzowac  10-15 min (0.5 litrowe - 1l sloiczki )

mieszanka do marynaty

1. 2 lyzki gorczycy
2. 1 lyzka ziela angielskiego
3. 2 lyzki nasion kolendry
4. 2 gozdziki
5. 1 lyzeczna imbiru
6. 1 lyzeczka czerwonego pieprzu ( pokruszonego )
7. 1 pokruszony lisc laurowy
8. 1 laska cynamonowa
   

This recipe was packed in organic brown sugar and was good!

• 3 lbs pickling cucumbers (3 to 4 inch)
• 4 medium onions, thinly sliced
• 1/2 cup canning and pickling salt
• 6 cups water
• 3 cups cider vinegar, at least 5% acidity
• 2 cups firmly packed brown sugar
• 2 tablespoons mustard seeds
• 1 teaspoon celery seed
• 1 teaspoon ground cloves
• 1 teaspoon turmeric

1. Prepare Ball brand or Kerr brand jars and closures according to instructions.
2. Wash cucumbers and remove 1/16 inch from blossom end.
3. Cut into 1/4 inch slices and measure 10 cups.
4. Combine cucumber slices, onion slices, salt and water in a large bowl.
5. Mix well.
6. Cover and let stand for 2 hours.
7. In a 6- to 8 quart saucepan, combine vinegar and remaining ingredients.
8. Bring to a boil, stirring occasionally.
9. Drain vegetables; rinse; drain again.
10. Add vegetables to vinegar mixture and return to a boil.
11. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace.
12. Remove air bubbles with a nonmetallic spatula.
13. Wipe jar rim clean.
14. Place new lids on jars with sealing compound next to glass.
15. Screw bands down evenly and firmly just until a point of resistance is met- fingertip tight.
16. Process 10 minutes in a boiling water canner.

- See more at: http://www.myhumblekitchen.com/2009/09/preserving-cucumbers/#sthash.SwhucUsE.dpuf

I found this recipe on Nourishing Days.  These are my favorite pickles that I have canned so far!  I enjoyed them so much that I ordered the book from which it came from, Stocking Up, The Classic Preserving Guide.  I ordered the newest addition which although still has great natural recipes, I really wish I would have ordered the original, Stocking Up, How to Preserve the Foods you Grow, Naturally which was printed in 1973.  That’s okay.  I’ll be reviewing this book in a later post

• 4 quarts cucumbers, medium-size, sliced (about 6 pounds)
• 1 1/2 cups onions, sliced
• 2 large garlic cloves
• 1/3 cup salt
• 2 quarts ice cubes or chips
• 2 cups honey
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons celery seeds
• 2 tablespoons mustard seeds
• 3 cups raw apple cider vinegar

1. Wash cucumbers thoroughly and scrub with a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4 inch slices; discard ends. Add onions and garlic.
2. Add salt and mix thoroughly, cover with crushed ice or ice cubes and let stand three hours. Drain thoroughly and remove garlic.
3. Combine honey, spices (in a spice bag), and vinegar. Heat just until boiling. Add drained cucumber and onion slices and simmer for 5 minutes. DO NOT BOIL.
4. Pack hot pickles loosely in clean, hot pint jars, leaving a half-inch head space. Seal. Process in boiling-water bath for 5 minutes, starting to count processing time as soon as the water in the canner returns to boiling. Remove jars and complete seals. Set jars upright on wire rack a few inches apart to cool.

- See more at: http://www.myhumblekitchen.com/2009/09/preserving-cucumbers/#sthash.Itg2LS9i.dpuf

I found this recipe on Nourishing Days.  These are my favorite pickles that I have canned so far!  I enjoyed them so much that I ordered the book from which it came from, Stocking Up, The Classic Preserving Guide.  I ordered the newest addition which although still has great natural recipes, I really wish I would have ordered the original, Stocking Up, How to Preserve the Foods you Grow, Naturally which was printed in 1973.  That’s okay.  I’ll be reviewing this book in a later post

• 4 quarts cucumbers, medium-size, sliced (about 6 pounds)
• 1 1/2 cups onions, sliced
• 2 large garlic cloves
• 1/3 cup salt
• 2 quarts ice cubes or chips
• 2 cups honey
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons celery seeds
• 2 tablespoons mustard seeds
• 3 cups raw apple cider vinegar

1. Wash cucumbers thoroughly and scrub with a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4 inch slices; discard ends. Add onions and garlic.
2. Add salt and mix thoroughly, cover with crushed ice or ice cubes and let stand three hours. Drain thoroughly and remove garlic.
3. Combine honey, spices (in a spice bag), and vinegar. Heat just until boiling. Add drained cucumber and onion slices and simmer for 5 minutes. DO NOT BOIL.
4. Pack hot pickles loosely in clean, hot pint jars, leaving a half-inch head space. Seal. Process in boiling-water bath for 5 minutes, starting to count processing time as soon as the water in the canner returns to boiling. Remove jars and complete seals. Set jars upright on wire rack a few inches apart to cool.

- See more at: http://www.myhumblekitchen.com/2009/09/preserving-cucumbers/#sthash.Zu2HZwUU.dpuf

I found this recipe on Nourishing Days.  These are my favorite pickles that I have canned so far!  I enjoyed them so much that I ordered the book from which it came from, Stocking Up, The Classic Preserving Guide.  I ordered the newest addition which although still has great natural recipes, I really wish I would have ordered the original, Stocking Up, How to Preserve the Foods you Grow, Naturally which was printed in 1973.  That’s okay.  I’ll be reviewing this book in a later post

• 4 quarts cucumbers, medium-size, sliced (about 6 pounds)
• 1 1/2 cups onions, sliced
• 2 large garlic cloves
• 1/3 cup salt
• 2 quarts ice cubes or chips
• 2 cups honey
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons celery seeds
• 2 tablespoons mustard seeds
• 3 cups raw apple cider vinegar

1. Wash cucumbers thoroughly and scrub with a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4 inch slices; discard ends. Add onions and garlic.
2. Add salt and mix thoroughly, cover with crushed ice or ice cubes and let stand three hours. Drain thoroughly and remove garlic.
3. Combine honey, spices (in a spice bag), and vinegar. Heat just until boiling. Add drained cucumber and onion slices and simmer for 5 minutes. DO NOT BOIL.
4. Pack hot pickles loosely in clean, hot pint jars, leaving a half-inch head space. Seal. Process in boiling-water bath for 5 minutes, starting to count processing time as soon as the water in the canner returns to boiling. Remove jars and complete seals. Set jars upright on wire rack a few inches apart to cool.

- See more at: http://www.myhumblekitchen.com/2009/09/preserving-cucumbers/#sthash.Zu2HZwUU.dpuf