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Bread And Butter Pickles | Homesteading Recipe

Home Skills Cooking & Food Canning Bread And Butter Pickles | Homesteading Recipe

Want to learn how to make a bread and butter pickles? Getting bored with just plain dill pickles? If you love all varieties of pickles, then this bread and butter pickle recipe is a must try for you!

Bread and Butter Pickles have that tangy irresistible flavor that you don’t want to miss out on. And, since this bread and butter pickles recipe that we’ve got for you here is from a certified homesteader, giving it a try is well worth your time! Get ready to enjoy that perfect lunchtime companion!

Bread And Butter Pickles | Homesteading Recipe

Our CSA box has been CRAWLING with cucumbers lately. So many, I can hardly keep up. Because of this, I have mastered the art of Dill Pickles, and now I wanted to try my hand at everyone’s favorite… Bread and Butter!

My hubby and I have also been cutting out processed or added sugars from our diets and replacing them with raw honey. Since I’m [somewhat] new to canning and preserving, I wasn’t sure if using a substitute for sugar would affect the chemical process that keeps everything preserved. Turns out, honey works just fine!

Bread Butter Pickles Ingredients:

  • 10c Pickling Cucumbers
  • 4 Medium Onions, thinly sliced
  • 1/2c Pickling Salt
  • 3c White Vinegar
  • 3/4c Raw Honey (or 2c Granulated Sugar)
  • 2 tbsp Mustard Seeds
  • 1 Tsp Celery Seeds
  • 1 tsp Ground Turmeric
  • Pickle Crisp (optional)

How To Prepare Bread Butter Pickles:

Prepare Your Cucumber :

Step 1 :

First, wash your cucumbers. This is an important first step! Since these are fresh from the farm, they’re guaranteed to have a little extra dirt and occasionally a runaway worm.

Step 2 :

Step 2 | Bread And Butter Pickles : Homesteading Recipe

Next… chop, chop, chop! Since this is my first time making bread-and-butter pickles, I thought I would also mix it up and try making spears. Simple enough, just continue halving until they are the desired size, which varies on the size of the cucumber. I reserved the larger cucumbers for spears and the smaller ones for ¼” slices.

Step 3 :

Step 3 | Bread And Butter Pickles : Homesteading Recipe

Separate your varied slices into individual bowls.

Step 4 :

Step 4 | Bread And Butter Pickles : Homesteading Recipe

Next, thinly slice your onions. These will loosen quite a bit after they’ve been through the canner, so don’t worry about them taking up too much room. However, you can make these slices as small as you’d like. They key here is to draw out the flavor of the onions so the size/texture is not the main focus.

Step 5 :

Step 5 | Bread And Butter Pickles : Homesteading Recipe

Divide the onions and salt among the bowls salt to the bowls. Be careful not to add too much salt. There’s nothing worse than over-salting! Mix and massage the salt into the cucumber-onion mixture until evenly distributed. Be sure it is evenly dispersed so you don’t end up with a big bite of salt in your future meal!

Step 6 :

Fill the bowls with water to the brim and allow to sit at room temperature for at least two hours.

Step 7 :

Step 7 | Bread And Butter Pickles : Homesteading Recipe

When your cucumbers have settled into the salt-water, drain in a colander and wash VERY well. Again, if you don’t rinse well,you may end up with an overly slaty finished product. Allow all the water to drain, shaking the colander from side to side to get all excess water to drain off.

Prepare Your Concoction :

Step 1 :

Prepare Your Concoction Step 1 | Bread And Butter Pickles : Homesteading Recipe

Now we shall start the concoction that gives this recipe it’s amazing taste! Add the vinegar to a large sauce pan and bring to a boil.

Step 2 :

Prepare Your Concoction Step 4 | Bread And Butter Pickles : Homesteading Recipe

While we’re waiting for the vinegar to begin boiling, we’ll start to add the spices. First, the turmeric. Just look at that color! Turmeric actually has MANY health benefits. Add the celery seed, which pairs well with the turmeric and vinegar. You can also replace the celery seed with dill seed! Add the mustard seed. If you aren’t typically a fan of mustard, don’t get scared of this spice! It adds a really nice flavor to the pickles and isn’t as pungent as mustard.

Step 3:

Prepare Your Concoction Step 5 | Bread And Butter Pickles : Homesteading Recipe

Finally, add your honey. As I mentioned, Hubby and I are cutting out sugar as much as we can and replacing it with honey when we need a little touch of sweet. Since it is naturally sweeter than cane sugar, we just need to adjust the proportions accordingly. 1 cup of sugar is roughly equivalent to ¾ C of raw honey in canning.

Note: I sprayed the measuring cup with coconut oil spray before measuring the honey to keep most of it from sticking!

Canning Your Pickles :

Step 1 :

Canning Your Pickles 1 | Bread And Butter Pickles : Homesteading Recipe

While you’ve been doing all of that preparation, I hope you’ve already washed your jars and let them sit in the hot bath! It is important to prepare your jars in advance! This is not one of those ‘optional steps’ to skip when you don’t have time. Be sure to take care when preparing your jars as it will lead to a successful finalized product!

Step 2 :

Canning Your Pickles Step 2 | Bread And Butter Pickles : Homesteading Recipe

Using the funnel from Pioneer Settler’s canning kit, pack the cucumber mixture into the hot jars, just below the rim. The funnel will help keep your workspace clean and maximize the amount of product you’ll use as it will minimize spills and mistakes.

Step 3 :

Canning Your Pickles Step 3 | Bread And Butter Pickles : Homesteading Recipe

Next, add the hot liquid mixture to the jars (still using the funnel, what a Godsend!). I believe the mustard seeds are responsible for quite a bit of the taste (as they aren’t found in a normal dill pickle recipe), so I tried to get at least 1-2 spoonfuls per jar that were full of the little nuggets.

Step 4 :

Canning Your Pickles Step 4 | Bread And Butter Pickles : Homesteading Recipe

Cover the veggies completely, until there is about ½ inch of headspace from the top of the jar. That room for the jar to breathe in the water bath process is very important!

I also like to add ¼ tsp of pickling crisp to my jars, or the pickles will come out without a solid crunch. Most recipes call for only ⅛ tsp, but I’ve found it isn’t quite enough to get the job done.

Step 5 :

Canning Your Pickles Step 5 | Bread And Butter Pickles : Homesteading Recipe

Using the bubble remover from the Pioneer Settler canning kit, remove all bubbles from the jars. If you tap the jar a little bit, you’ll find a bunch of bubbles rise to the top. Extra air – we don’t need in there!

You can buy the Pioneer Settler’s canning kit here.

Step 6:

Canning Your Pickles Step 6 | Bread And Butter Pickles : Homesteading Recipe

Conveniently at the other end of the bubble remover is a magnet to help move the lids. This is extremely helpful if your fingers are sticky from all the cooking, and you want to keep those lids free from grime and germs (be sure to also wash the lids prior).

Step 7:

Canning Your Pickles Step 7 | Bread And Butter Pickles : Homesteading Recipe

Tighten the screw top to finger-tight. There is no need to over tighten your lids here! Then, be sure to use the jar lifter to lower the jars into the hot water. Trust me, these are HOT! So the jar lifter can be very beneficial for both your safety as well as the safety of your jars.

Step 8:

Canning Your Pickles Step 8 | Bread And Butter Pickles : Homesteading Recipe

Fill the water bath at least 1-inch above the top of the jars to ensure they are fully submerged in water. Heat water to a boil. Once the water begins to boil, allow the jars to boil for 10-12 minutes. This will ensure that the heating is well rounded and thorough through all of your jars.

Step 9:

Canning Your Pickles Step 9 | Bread And Butter Pickles : Homesteading Recipe

Using the jar lifter, or if you have a canning rack, carefully remove the HOT jars from the water bath. Allow your bread and butter pickles to sit at room temperature for 24 hours before opening or storing!

These bread and butter pickles are PERFECT for a family get-together, cookout, camping trip or even a gift! Enjoy!

Thanks for checking our Bread And Butter Pickles : Homesteading Recipe post! Will you try to make this recipe on your homestead? Let us know in the comments below.

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Bread And Butter Pickles | Homesteading Recipe

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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?

|

Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.

Ingredients:

  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients



Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips



Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt



Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage



Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar



Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar



You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band



Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

Fellow homesteaders, do you want to help others learn from your journey by becoming one of our original contributors? Write for us!

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9 SPRING VEGETABLES FOR YOUR GARDEN

Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!

Tomato

Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.

Eggplant

Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.

Beets

Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.

Spinach

Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.

Pea

Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.

Carrot

There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.

Radish

A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.

Cauliflower

Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.

Asparagus

Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!

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