Tag: cucumbers

Greek Inspired Orzo Salad

There are a few ingredients that have made their way into our fridge that we ALWAYS have to have on hand, crumbled feta and Kalamata olives being two of them. To quote my nephews, “Everything’s betta with feta!” and “Every day is a good day for a Kalamata olive!” The Mr and I have become a bit obsessed with any kind of Greek inspired salad, topping our lettuce with olives, tomatoes, feta, and a Greek dressing. But it’s BBQ season and everyone needs a good pasta salad to pass: I knew I needed to combine these loves to create a Greek Inspired Orzo Salad. 

Maybe you’ve been around awhile and you know my love of orzo. Maybe not. But it is definitely one of my top shapes when it comes to pasta. I don’t know if it’s the similarity to the shape of rice or something from my childhood, but I love it. 

After the orzo, you’ll need a few ingredients: olives, feta cheese, tomatoes, cucumbers, onions, some fresh herbs. You can totally adjust the amounts of each of the ingredients to suit your own tastes. These, with the pasta, make a fresh salad that has a bit of a bite to it that is sure to make your taste buds sing!

If you dig a really juicy salad, feel free to double the dressing. I would start with the original amount and then add more as needed after the salad has had time to sit and marinate. 

Now that’s been enough talk. Are we ready to start prepping this great summertime (I mean, who am I kidding…ANY TIME!) salad? Let’s go! 

Your Ingredients 

  • 1 ¾ cups dry orzo
  • 1 cup cucumber, diced
  • 1 cup grape tomatoes, quartered
  • 1/2 cup onion, diced
  • 1/2 cup crumbled feta
  • 1/3 cup black olives, halved
  • 1/3 cup kalamata olives, halved
  • fresh basil and oregano, minced about 2 tablespoons of each

Dressing

  • ¼  cup olive oil
  • ⅓  cup red wine vinegar
  • ¼  teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¼  teaspoon onion powder
  • ¼ teaspoon dijon mustard
  • salt and pepper

Your Steps to Greek Inspired Orzo Salad

Begin by cooking the orzo to al dente according to package, being sure to salt the water. When finished, drain and rinse with cold water. Set aside. 

While the orzo is cooking, prep the vegetables. Again, it’s totally okay to have a little more or a little less of anything. You can adjust to your flavors. Love Kalamata olives, but not black, switch it up and do all Kalamata. Or maybe you’re the other way around. I won’t judge! As for the fresh herbs, my favorite way to cut them up is to place them in a coffee mug and use scissors to cut into the mug!

Once the orzo has been rinsed and cooled, combine with the onions, tomatoes, cucumbers, fresh herbs, olives, and feta in a large bowl with a cover. Stir to combine well. 

In a liquid measuring cup or mason jar with lid, combine the dressing ingredients (olive oil, vinegar, garlic powder, oregano, onion powder, mustard, salt, and pepper). Whisk or cover and shake vigorously. Immediately pour over the pasta salad, stirring to cover all the ingredients. If you like your salad a little more on the juicy side, double the dressing and add about ⅔ of it to start. You can always add more after it chills. Speaking of chilling…

This salad is best if you let it chill for a few hours before serving, but I always have a hard time 1. Planning ahead and 2. Waiting that long because I want to dig in. Best of luck to you on both regards. When you do serve it, I like to sprinkle a little more feta and perhaps a few more olives. They add a little zing I love!

I mean, it’s perfect!
Get that dressing on!
Mix it up!
Serve it up!

Greek Inspired Orzo Salad

This Greek Inspired Orzo Salad will be the perfect hit at your next BBQ with the familiar comfort of pasta salad topped with loads of veggies, and the zing from the feta and olives!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Course Appetizer, Salad, Side Dish
Cuisine American, Greek
Servings 8 servings

Equipment

Ingredients
  

  • 1 ¾ cups dry orzo
  • 1 cup cucumber diced
  • 1 cup grape tomatoes quartered
  • 1/2 cup onion diced
  • 1/2 cup crumbled feta
  • 1/3 cup black olives halved
  • 1/3 cup Kalamata olives halved
  • fresh basil and oregano minced about 2 tablespoons of each
  • Dressing
  • ¼ cup olive oil
  • ⅓ cup red wine vinegar
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¼ teaspoon onion powder
  • ¼ teaspoon dijon mustard
  • salt and pepper

Instructions
 

  • Begin by cooking the orzo to al dente according to package, being sure to salt the water. When finished, drain and rinse with cold water. Set aside.
  • While the orzo is cooking, prep the vegetables and herbs
  • Once the orzo has been rinsed and cooled, combine with the onions, tomatoes, cucumbers, fresh herbs, olives, and feta in a large bowl with a cover. Stir to combine well.
  • In a liquid measuring cup or mason jar with lid, combine the dressing ingredients (olive oil, vinegar, garlic powder, oregano, onion powder, mustard, salt, and pepper). Whisk or cover and shake vigorously. Immediately pour over the pasta salad, stirring to cover all the ingredients.
  • Cover and allow to chill for for an hour before serving.

Notes

Listen, I am terrible at chilling a salad. I want to dig in. It won’t be terrible if you do that (and I won’t judge), but know the flavor profile won’t be so deep if you dive in right away.
Also, If you like your salad a little more on the juicy side, double the dressing and add about ⅔ of it to start. You can always add more after it chills.
Finally, the ingredients are flexible. If you hate feta, skip it. Love Kalamata olives? Add all of those. I like to add more feta and olives when I serve it because I love them.
Keyword cherry tomatoes, cucumbers, feta, feta salad, Greek, Greek salad, olives, onions, pasta salad, side dish, summer salad, summer side dish
Tried this recipe?Let us know how it was!

Looking for other sides?

These are some of my absolute favorites! You can also head to my cooking page to see what else I have in store!

JessLeave a comment

Simple Greek Salad

Not too terribly long ago, we had friends gift us some ground lamb after we checked in on their lambs while they were away. I’ll be honest, my only experience with lamb was in a gyro, and I am a HUGE fan. (although I am starting to think it’s just for the tzatziki sauce…am I right?!) However, I had never had an experience with ground lamb and quickly asked the friend how to use it. Burgers, of course! Well, you need a side if you’re having lamb burgers and this beautiful and delicious Simple Greek Salad was created. 

It quickly became a go to salad for me, with little to no measurements. I simply needed to make sure that I had cucumbers, feta, and kalamata olives on hand (every other ingredient is a pantry item for our household. And truly, feta is getting added to the list because “everything is betta with feta!”). No kalamata olives? No problem. Swap them out for black olives. 

I did recently take the time to measure out all of the ingredients should I could share it out with my friends. If a Greek Salad ISN’T on your summer salad list, let’s get it on there! 

Your Ingredients 

  • 2 cups chopped Roma tomatoes
  • 2 cups chopped cucumbers (preferably English or snacking) 
  • ⅔ cup diced red onions 
  • ½ cup sliced kalamata olives (or black olives)
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons red wine vinegar 
  • 2 tablespoons olive oil 
  • ½ teaspoon minced garlic
  • ¼ teaspoon dijon mustard 
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) 
  • Salt and pepper, to taste

Your Steps to Simple Greek Salad 

In a large bowl, combine tomatoes, cucumbers, and red onions. Add olives and feta cheese and stir once more. 

In a glass mason jar with a lid or liquid measuring cup, combine vinegar, oil, garlic, mustard, oregano, salt, and pepper. If using a mason jar, cover and shake well. If using the measuring cup, whisk well. 

Pour the dressing over the vegetables and allow to mellow over a few hours, if you are able. If you prefer a saucier salad, add 1 part red wine vinegar to 1 part olive oil, mixed together first. 

Enjoy!

Chop the vegetables.
Create the dressing.
Whisk it up!
Top the salad and stir!
So so good!
Serve it up!

Tools of the trade

I have a few tools I love and to when I am making any salad. First and foremost, I can’t live without my flexible cutting boards. I think they are a must in the kitchen. Closely behind that, I did my small whisk and glass measuring cups for making my dressing.

Simple Greek Salad

This simple Greek salad is full of tomatoes, red onions, and cucumbers combined with feta, oregano and a delicious dressing. A great side dish for any meal!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Greek
Servings 6 servings

Equipment

Ingredients
  

  • 2 cups chopped Roma tomatoes
  • 2 cups chopped cucumbers preferably English or snacking
  • ⅔ cup diced red onions
  • ½ cup sliced kalamata olives or black olives
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon minced garlic
  • ¼ teaspoon dijon mustard
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • Salt and pepper

Instructions
 

  • In a large bowl, combine tomatoes, cucumbers, and red onions. Add olives and feta cheese and stir once more.
  • In a glass mason jar with a lid or liquid measuring cup, combine vinegar, oil, garlic, mustard, oregano, salt, and pepper. If using a mason jar, cover and shake well. If using the measuring cup, whisk well.
  • Pour the dressing over the vegetables and allow to mellow over a few hours, if you are able. If you prefer a saucier salad, add 1 part red wine vinegar to 1 part olive oil, mixed together first.
  • Enjoy!
Keyword cucumbers, feta salad, Greek salad, Salad, summer salad, tomatoes, vegetables, vegetarian
Tried this recipe?Let us know how it was!

Looking for other great sides?

Check out my cooking page or see if any of the recipes below are a perfect fit for you!

Summer Garden Orzo Salad

JessLeave a comment

Marinated Vegetable Salad

You know when you get invited to a get together and you need to bring a dish to pass but definitely don’t want to think hard? This marinated vegetable salad is the dish you bring, my friends.

Years ago, I remember saying to the Mr, “I mean, you have a fruit salad…I wonder if there is such a thing as a vegetable salad?” As soon as it left my mouth, I felt so silly asking the question. Aren’t all salads vegetable salads? I mean, no, not if you live in the midwest. If you head to a potluck, you’ll see all sorts of non-vegetable salads. We have pasta salad. We have this Snicker apple salad. And the classic tuna salad. But this marinated vegetable salad is exactly what I envisioned when I asked that silly question. (I just brought it up again to him, and he gave me the most loving, but judgemental look). 

Back to my question…

I was picturing a salad full of chopped vegetables, like chopped fruit. But unlike the fruit salad I normally make, a vegetable salad needs a little sauce to give it a pizzazz. If you’ve been here a while, you know I love to make everything from scratch, and I probably could do that here. But I have found that Zesty Italian dressing from the store just works so well and makes for a quick and delicious side. 

This recipe has become my absolute go to when I have to bring a dish to pass. The healthier me loves that I can depend on vegetables being available when I am surrounded by a lot of other delicious things. It takes minimal prep and doesn’t really need to be kept cold or hot. It can just hang out at room temperature for the duration of the fest!

The best part though? It’s totally customizable. Don’t love peppers? Skip them. Want all the broccoli? Give it an extra cup! 

Ready to start creating? Let’s go!

Your Ingredients for Marinated Vegetable Salad

  • 1 head cauliflower
  • 1-2 heads of broccoli
  • 3 carrots
  • 2-3 cucumbers
  • 1 can black olives 
  • 1 red onion 
  • 2 cups halved grape tomatoes 
  • 1-2 sweet peppers
  • 1 cup zesty Italian dressing 
  • ¼ cup grated Parmesan cheese 
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil 

Your Steps

Dice the red onion and cut all the remaining veggies into bite size pieces. Slice the black olives in half. Combine all the ingredients in a bowl with a cover and mix. Pour on the dressing, cheese, oregano, and basil. Stir well. Chill a few hours before serving. But this salad is best made the night before so the vegetables can marinate and is honestly best about two days later. It’s definitely not something I complain about when I have leftovers! 

Chopped Vegetables
Chop it up!
Chopped vegetables with spices.
Add all the seasoning!
Marinated vegetable salad
Let it rest!
Marinated vegetable salad
Serve it up!

Marinated Vegetable Salad

You know when you get invited to a get together and you need to bring a dish to pass but definitely don’t want to think hard? This marinated vegetable salad is the dish you bring, my friends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 12

Ingredients
  

  • 1 head cauliflower
  • 1-2 heads of broccoli
  • 3 carrots
  • 2-3 cucumbers
  • 1 can black olives
  • 1 red onion
  • 2 cups halved grape tomatoes
  • 1-2 sweet peppers
  • 1 cup zesty Italian dressing
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Instructions
 

  • Dice the red onion and cut all the remaining veggies into bite size pieces. Slice the black olives in half.
  • Combine all the vegetables in a bowl with a cover and mix.
  • Pour on the dressing, cheese, oregano, and basil. Stir well.
  • Chill a few hours before serving.
Keyword broccoli, cauliflower, cold sides, dishes to pass, Italian dressing, onions, peppers, side dish, side dishes, vegetables
Tried this recipe?Let us know how it was!

Looking for other great Sides?

Check out my Cooking page for other inspiration. Or maybe you want to eat with your eyes! Then you can find a treat or two below!

Summer Garden Orzo Salad

JessLeave a comment

Kick in the Taste buds Cucumber and Pepper Relish

A blog or two ago, I wrote about my zucchini crop and how it is producing beautifully this year. I could copy and paste that paragraph and exchange each “zucchini” with “cucumber.” It’s been a CRAZY cucumber year. A year ago, I believe I grew enough to perhaps make one batch of pickles. This year, I can not keep up and have been giving them away. Gardening life, right? It keeps you on your toes. Because of this bumper crop, I have put together more than one batch of this fantastic cucumber and pepper relish. 

I don’t know about you, but when I hear relish, I think of that neon green stuff you put on top of Chicago style hot dogs. Not my jam. This, my friends, is not that kind of relish. Can you still eat this on top of hot dogs? Sure thing. But I will tell you what, I love this spice-ful relish on the side of any grilled dinner. So freaking good. 

I can’t quite figure out how to describe the flavor. The cinnamon, all spice, cloves, and mustard seed provide a depth of flavor that is unreal. It’s full of chunky cut vegetables that are slightly sweet from the brown sugar and sour from the vinegar. Let’s just say this, it’s a party for your tastebuds. 

One more thing before we get started! This is a great recipe to use up those cucumbers that “get away from you” in the garden. You know the ones, hiding under leaves until they are the size of your forearm. Since you are dicing the cucumbers, I reccommend cutting whole cucumbers in half length wise and then in half once again (as if you are making spears). Then you can cut out the seeds and dice from there. You’re looking for ½ inch chunks. 

Okay, I lied.

I have ONE more thing. This recipe does require time to sit. You will want to start prepping about 24 hours prior to when you want to actually waterbath can it. There isn’t a lot of actually work to do beyond the chopping, but know that you will need to plan ahead for this cucumber and pepper relish.

Let’s get canning! 

Your Utensils:

  • Water bath canner with rack and lid
  • Eight pint jars with lids and rings (wide or narrow mouth)
  • Large, non reactive kettle to cook the cucumbers and onions in the pickling brine

Before you begin…

If you’re new to canning, be sure to check out Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise 🙂

Your Ingredients

  • 8 cups chopped cucumbers 
  • 4 cups chopped sweet peppers (any combination of green, red, yellow, orange)
  • 2 cups chopped onion 
  • 1 tablespoon turmeric 
  • ½ cup canning salt 
  • 4 quarts of water, divided
  • 1 ½ cups brown sugar 
  • 1 quart vinegar, 5-6% acidity 
  • 2 sticks cinnamon 
  • 1 tablespoon mustard seed 
  • 2 teaspoons whole allspice 
  • 2 teaspoons whole cloves 

Combine chopped cucumbers, bell peppers, and onions in a large, non-reactive kettle that has a cover. Sprinkle turmeric on top. Combine 2 quarts of water and canning salt, stirring until the salt has dissolved. Pour the water over the vegetables. Cover and let rest in the refrigerator. 

Rest Time: 3-4 Hours 

Using the cover of the kettle, carefully drain off the water. Pour remaining 2 quarts of cold water over the chopped vegetables. Cover and let rest in the refrigerator. 

Rest Time: 1 Hour

While vegetables are resting, place cinnamon, mustard seed, all spice, and cloves in a spice bag (I don’t have spice bags on hand, so I use a tea pot “fill your own tea bags” that I can seal. They work marvelously. I find them at the local natural food store.) If you don’t have anything on hand, these drawstring soup bags would work great! Place vinegar, brown sugar, and spice bag in a medium saucepan and bring to a boil over medium heat, stirring to help dissolve the brown sugar. 

Once 1 hour has elapsed, drain water off of vegetables. Pour hot pickling liquid over chopped vegetables and allow to cool. Cover and replace in the refrigerator one more time, likely overnight. 

Rest Time: 12-18 Hours

After rest time (I just reread that, and it made me think of being in Kindergarten. Ah, the simpler times 🙂 ), begin to prepare jars, lids, and rings by washing and keeping warm. I generally set the jars in the rack of canner and have it rest above the water.  Begin heating the water bath canner (make sure water will be at least one inch above jars once submerged). It is better to have too much water than too little. 

Remove the spice bag. Bring the cucumber and pepper relish with the vinegar mixture to a boil over medium-high heat, be sure to stir so as not to burn to the bottom. Ladle into hot pint jars, leaving ½ inch headspace. Remove air bubbles, wipe the rim with a clean, damp cloth, and add lid and ring, tightening to finger tip tight. 

Lower jars into the simmering waterbath canner. Cover, increase heat, and bring to a boil. Once a boil is reached, process for 10 minutes, adjusting for altitude (since I am over 1000 feet, I add 5 minutes, but check online for your own location). Remove the canner from heat, and allow jars to rest 5 min. Remove from the canner and allow to cool at least 12 hours before storing jars. 

There is no need to tighten rings. In fact, it is recommended they are removed entirely while storing. Generally, I get between 5-6 pint jars with this recipe. 

  • Prepped cucumbers!
  • I love the color of the peppers.
  • All chopped and ready to rest!
  • Turmeric and water bath. Delightful.
  • A few of the key ingredients and their spice bag.
  • Trying to be artsy 🙂
  • Ready to go!
  • All canned and beautiful!

TOOLS OF THE TRADE

While you can truly can with any deep kettle and rack to keep the jars off the bottom of the canner, it is definitely easier if you invest in a few of the tools listed below!

Looking for more ways to savor summer in a jar? Check out the link below!

Canning and Preserving

Cucumber and Pepper Relish

A little bit of spicy. A little bit of sweet. This cucumber and pepper relish uses all those cucumbers you grew! A dance for your tastebuds!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Rest Time 22 hours
Course Side Dish
Cuisine Canning
Servings 12 people

Equipment

Ingredients
  

  • 8 cups chopped cucumbers
  • 4 cups chopped sweet peppers any combination of green, red, yellow, orange
  • 2 cups chopped onion
  • 1 tablespoon turmeric
  • ½ cup canning salt
  • 4 quarts of water divided
  • 1 ½ cups brown sugar
  • 1 quart vinegar 5-6% acidity
  • 2 sticks cinnamon
  • 1 tablespoon mustard seed
  • 2 teaspoons whole allspice
  • 2 teaspoons whole cloves

Instructions
 

  • Combine chopped cucumbers, bell peppers, and onions in a large, non-reactive kettle that has a cover. Sprinkle turmeric on top. Combine 2 quarts of water and canning salt, stirring until the salt has dissolved. Pour the water over the vegetables. Cover and let rest in the refrigerator for 3-4 hours.
  • Using the cover of the kettle, carefully drain off the water. Pour remaining 2 quarts of cold water over the chopped vegetables. Cover and let rest in the refrigerator for one hour.
  • While vegetables are resting, place cinnamon, mustard seed, all spice, and cloves in a spice bag. Place vinegar, brown sugar, and spice bag in a medium saucepan and bring to a boil over medium heat, stirring to help dissolve the brown sugar.
  • Once 1 hour has elapsed, drain water off of vegetables. Pour hot pickling liquid over chopped vegetables and allow to cool. Cover and replace in the refrigerator one more time for 12-18 hours.
  • After the vegetables have rested, begin to prepare jars, lids, and rings by washing and keeping warm.
  • Remove the spice bag. Bring the chopped vegetable and vinegar mixture to a boil over medium-high heat, be sure to stir so as not to burn to the bottom. Ladle into hot pint jars, leaving ½ inch headspace. Remove air bubbles, wipe the rim with a clean, damp cloth, and add lid and ring, tightening to finger tip tight.
  • Lower jars into the simmering water bath canner. Cover, increase heat, and bring to a boil. Once a boil is reached, process for 10 minutes, adjusting for altitude (since I am over 1000 feet, I add 5 minutes, but check online for your own location). Remove the canner from heat, and allow jars to rest 5 min. Remove from the canner and allow to cool at least 12 hours before storing jars.
Keyword Canning, cucumbers, peppers, relish
Tried this recipe?Let us know how it was!

JessLeave a comment

Zesty Bread and Butter Pickles

What’s going on in the Jess’s kitchen lately? Let me tell you, so much processing and canning of vegetables from the garden. Most recently, we have had a bumper crop of cucumbers. I have been embracing serving them fresh from the garden, but we can’t quite keep up with them still. When that happens, I love to create some pickles; this week, it was bread and butter pickles that were to die for!

Until recently, I would have scoffed at bread and butter pickles. Pickles should be full of dill and garlic, and that’s it. At least that’s the way I used to feel. I’m not certain what turned me on to bread and butter (maybe a trip to the farmer’s market?), but once I had them, I was hooked. I love the combination of all the spices that mix to make a sweet pickle with a kick. 

A transition, covid style.

However, I had never done them truly by scratch. I had always purchased Mrs. Wage’s Zesty Bread and Butter mix. Family and friends raved about them and the Mrs. Wage’s mixes are a cinch to through together so I stuck with them. 

Then COVID hit and I especially loved the challenge of cooking with the items I had on hand. It just so happens that I had all the spices needed to make “from scratch” bread and butter pickles from the Ball canning book, so I had to give it a try. The results? Spectacular. I could eat these pickles all day and they truly are a special treat you might not know you love…yet. And lucky for you, I am going to share the recipe below 🙂 Give it a try! 

Your Ingredients

  • 4 pounds pickling cucumbers
  • 2 pounds onions
  • ⅓ cup pickling salt 
  • Ice cubes
  • 3 cups vinegar, 5% acidity
  • 2 cups white sugar 
  • 2 tablespoons whole mustard seed 
  • 1 teaspoon turmeric 
  • 2 teaspoons celery seed
  • 1 teaspoon black peppercorns
  • 1 teaspoon ground ginger 

Your Utensils

  • Water bath canner with rack and lid
  • Eight pint jars with lids and rings (wide or narrow mouth)
  • Large, non reactive kettle to cook the cucumbers and onions in the pickling brine

Before you begin…

If you’re new to canning, be sure to check out Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise 🙂

Let’s Get Canning! 

To begin, trim both ends of cucumbers. As you are doing so, slice into ¼ inch slices. In addition, slice the onions into thin slices. Layer ⅓ of the cucumbers and onions in a large bowl. Cover with ⅓ of the canning salt. Repeat two more times. Top the final layer with ice cubes. Allow the bowl to sit for 1 ½ hours. 

After approximately one hour, begin to prepare jars, lids, and rings by washing and keeping warm. I generally set the jars in the rack of canner and have it rest above the water.  Begin heating the water bath canner (make sure water will be at least one inch above jars once submerged). It is better to have too much water than too little. 

After the cucumbers and onions have rested, rinse with cold water and allow to drain. Combine vinegar, sugar, and spices in a large non-reactive kettle. Heat over a medium heat, slowly reaching a boil. Add drained pickles and onions. Cook until the liquid returns to a boil. Remove from heat. 

Time to finish it up !

Ladle cucumbers, onions, and liquid into hot jars, leaving ½ inch headspace. Be sure to equally distribute the pickling brine into each jar. Wipe jar rim with a damp, clean cloth. Put lids and rings on, tightening to finger tip tight. Lower into canner, raising heat and bringing to a rolling boil. Process for 15 min, adjusting for altitude (if over 1000 feet). Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars. Any jars that do not seal can go straight into the refrigerator for you to enjoy in the next few weeks.

There is no need to tighten rings. In fact, it is recommended they are removed entirely while storing. I have had enough pickles to fill anywhere from seven to eight pint jars. If you have extra, you can store them in a container with a lid and stick them right in the fridge!

Layers upon layers of cukes and onions.
Just a little bath.
Mingle with that brine for all the flavor!
All canned up and the ping has been heard!
Not going to complain about a little left overs in a bowl to enjoy! Yum! Check out all those spices. So good.

Tools of the Trade

While you can truly can with any deep kettle and rack to keep the jars off the bottom of the canner, it is definitely easier if you invest in a few of the tools listed below!

Looking for more ways to savor summer in a jar? Check out the page below:

Canning and Perserving

Zesty Bread and Butter Pickles

A sweeter pickle with an extra kick of spice to make your taste buds dance!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Resting Time 1 hour 30 minutes
Course Side Dish
Cuisine Canning
Servings 12

Equipment

Ingredients
  

  • 4 pounds pickling cucumbers
  • 2 pounds onions
  • ⅓ cup pickling salt
  • Ice cubes
  • 3 cups vinegar 5% acidity
  • 2 cups white sugar
  • 2 tablespoons mustard seed
  • 1 teaspoon turmeric
  • 2 teaspoons celery seed
  • 1 teaspoon black peppercorns
  • 1 teaspoon ground ginger

Instructions
 

  • Trim both ends of cucumbers and slice into ¼ inch slices. Slice the onions into thin slices.
  • Layer ⅓ of the cucumbers and onions in a large bowl. Cover with ⅓ of the canning salt. Repeat two more times.
  • Top the final layer with ice cubes. Allow the bowl to sit for 1 ½ hours.
  • After approximately one hour, begin to prepare jars, lids, and rings by washing and keeping warm. Begin heating the water bath canner over medium high heat.
  • After the cucumbers and onions have rested, rinse with cold water and allow to drain.
  • Combine vinegar, sugar, and spices in a large non-reactive kettle.
  • Heat over a medium heat, slowly reaching a boil. Add drained pickles and onions.
  • Cook until the liquid returns to a boil. Remove from heat.
  • Ladle cucumbers, onions, and liquid into hot jars, leaving ½ inch headspace. (Be sure to equally distribute the pickling brine into each jar.)
  • Wipe jar rim with a damp, clean cloth. Put lids and rings on, tightening to fingertip tight.
  • Lower into canner, raising heat and bringing to a rolling boil.
  • Process for 15 min, adjusting for altitude (if over 1000 feet).
  • Remove the canner from heat, and allow jars to rest 5 min. Remove from the canner and allow to cool at least 12 hours before storing jars.
Keyword bread and butter pickles, Canning, from the garden, pickles, preserving
Tried this recipe?Let us know how it was!

Jess6 Comments