today Will picked a huge bowl of oversized cucumbers so I made a mustard pickle experiment. Not just with the new lids. I also decided to use hot peppers instead of a sweet red pepper. Should be beautiful on the table and spicy!
Chunky Mustard Pickles
14 cups peeled & seeded cucumbers (or seeded, unpeeled zucchini)
6 cups chopped onions
1/4 cup pickling salt
3 cups sugar
1/2 cup potato flour
1/4 cup dry mustard
1 tsp ground turmeric
1/2 cup water
2 cups white vinegar
3 hot peppers chopped fine (could us 1 finely chopped red pepper)
1 Tbsp grated ginger
Cut cucumbers into 1/2" cubes (this time I cut them into 2" sticks by about 1/2" square). In large stainless steel bowl combine cukes (or zukes) with onions and sprinkle with the salt. Let stand 1 hour & drain.
Fill water canner with water. Check your bottles for nicks or flaws. Place 7 clean pint (500 ml) mason jars in canner over high heat.
In a large stainless steel pot, stir together dry ingredients. Gradually blend in water & then vinegar. Add peppers & ginger. Cook until thickened, about 5 minutes. Add drained vegetables & return to boil.
Place the lids and rings in boiling water in a bowl to soften the rings.
Ladle pickle mixture into a hot jar to 1/2 inch from top rim. Remove air bubbles with rubber spatula slid carefully down the jar sides. Readjust head space to 1/2 inch & wipe rims. Place lids with rubber ring centered on the jar & screw band on jar loosely. Center lid on jar and hold in place with finger while you finish tightening the metal band, THEN TURN BACK 1/2 INCH. Product must be allowed to vent during processing.
Place jars in canner as you fill them with pickles. Cover canner & return water to a boil, then set timer for 10 minutes.
Remove jars, cool 24 hours. Remove screw bands. Wipe jars, label & store in a cool dark place.
Click to see where we got the lids!