Mid-Winter Canning

In A Pickle Over Marmalade
Researching today's post, I've found the second (maybe!) of two projects for my Always a Project in Progress feature coming in March: marmalade. My plan is to announce and start two projects in March and post as I go along. I'd love to have you work alongside, too.

Winter brings oranges, and an opportunity to try a bit of canning again.

I made marmalade once before with not-so-good results, so this will be my second attempt.

In the meantime, I wanted to post a recipe for bread and butter refrigerator pickles . . . refrigerator pickles have a shorter shelf life (you've got to eat them within a month), and that makes them quicker and easier to make. These I've made a number of times with good results. And refrigerator pickles are a good introduction to canning because they eliminate one big step: boiling the jars after you fill them.

Of course it would be nice to have cukes from the garden, but if you'd like the bright flavor of bread and butter pickles mid-winter, fresh from the grocery store are a good substitute.

Clean Jars and Lids

Bread and Butter Refrigerator Pickles
Yield: 6 16-ounce jars

Ingredients
6 cups thinly sliced pickling cucumbers
    (about 2 pounds or 8-10 cucumbers)
2 cups thinly sliced onion
3 cups white vinegar
1-1/2 cup sugar
1-1/2 teaspoon salt
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric
1 teaspoon crushed red pepper
    (these are a bit spicy, cut back if desired)
1/2 teaspoon freshly ground black pepper
8 garlic cloves, thinly sliced

Six wide-mouth canning jars (16 0z.) and rings with new lids (run everything through the dishwasher or clean with hot soapy water before you begin).

Preparation
Alternately layer cucumber slices and onion in jars, filling and pressing lightly as you go, distribute evenly in all six jars.

Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and put in the refrigerator at least 4 days before eating. Up-end jars daily to distribute liquid. Keep refrigerated.

Note: Pickles may be stored in the refrigerator for up to one month.

Adapted from www.myrecipes.com Easy
Refrigerator Pickles

This is a Calendar of Days Post: Canned Food Day