Some say "I've never canned" and they find the entire process intimidating. It doesn't need to be. Yes, there are methods, and a certain amount of food "chemistry" to the foods being canned. I've picked a recipe that gets your "feet wet." This is a refrigeration-needed pickling recipe.
"These could not be easier and often get eaten while still hot/warm!! This is a great recipe to get into the idea of canning. While this is not canned, you use a lot of the same ingredients you will first use when you start water-bath canning and you get the feel and idea of what your products will taste, look and smell like when pickling. " Diane Baker
Bread & Butter Pickles
made in the microwave!!
1 large cucumber, sliced *I used 7 small pickling cucs
1 teaspoon salt
1 onion, thinly sliced
1/2 teaspoon mustard seeds
1 cup white sugar
1/2 cup distilled white vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground turmeric
In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
Transfer to sterile container. Seal and chill in the refrigerator until serving.
This recipe makes One Quart (or Two Pints)
Recipe Adapted from: cooks .com
Photos by: Diane Baker for Canning and Cooking at Home
Enjoy! From Facebooks& Food Blog: www.Canning and Cooking at Home .com
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