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Receta Courgette Bread And Butter Pickles
by Global Cookbook

Courgette Bread And Butter Pickles
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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.
  10. This makes about 5 pints of pickles.