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Receta Courgette Bread And Butter Pickles

Name: Courgette Bread And Butter Pickles
Ingredients: 14 sm Courgette squash, sliced crosswise (up TO 16); 8 sm Onions, sliced; 2 med Bell peppers, diced; 1/3 c. Canning salt; 3 c. Vinegar; 2 c. Sugar; 2 Tbsp. Mustard seed; 1 Tbsp. Dry mustard; 1 tsp Turmeric; 1 tsp Celery seed; 1 tsp Peppercorns

de Global Cookbook

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Ingredientes

14 sm Courgette squash, sliced crosswise (up TO 16)
8 sm Onions, sliced
2 med Bell peppers, diced
1/3 c. Canning salt
3 c. Vinegar
2 c. Sugar
2 Tbsp. Mustard seed
1 Tbsp. Dry mustard
1 tsp Turmeric
1 tsp Celery seed
1 tsp Peppercorns

Direcciones

1. Alternate layers of sliced succhini, onions and salt in a large glass bowl. Cover with ice cubes and let stand 1 1/2 hrs.
2. Drain liquid and rinse.
3. Combine vinegar, sugar, mustard seed, dry mustard, turmeric, celery seed and peppercorns in a large saucepan and bring to a boil.
4. Add in courgette, onion and bell peppers.
5. Return to heat and bring to a boil. Remove the mix from heat.
6. Pack warm vegetables into warm jars, leaving 1/4 inch head space.
7. Remove air bubbles with a non-metallic spatula.
8. Wipe jar rim clean. Place lid on jar. Screw band down proportionately and firmly just till fingertip tight.
9. Process 10 min in a boiling water bath.
This makes about 5 pints of pickles.