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| This is a refrigerator pickle recipe. I would like to try it with green beans and process it, so I can keep them in my pantry. Can they be BWB'd? Any help is appreciated! Original Recipe: Classic Bread and Butter Pickle Recipe 5 lbs of "stuff" (cucumbers, zucchini, green beans or whatever) Slice your cucumbers. I like mine fairly thick. Almost 1/4″. Combine your sliced cucumbers with onions in a bowl. Sprinkle with 1/4 cup of pickling salt and toss. Mix in a tray of ice cubes and let sit for 3 hours. (this sucks out the moisture from the cucumbers so they turn into crispier pickles. Rinse, rinse, rinse your cucumbers! Soak them in water and then rinse them again. You want to get rid of as much salt as possible otherwise your pickles will taste salty. Combine the vinegar, sugar, mustard seed, celery seed, cloves and turmeric and bring to a boil, stirring to dissolve the sugar. Add your cucumber/onion mixture to the pot and return to the boil. Stuff your pickles into sterilized jars, then pour the liquid in until covered. Store in fridge until you wanna eat them (but try to wait a day or two otherwise they will not have that great bread & butter pickle flavour) |
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| It is a straight, undiluted vinegar recipe as written so yes it would be safe to do with beans or whatever and would be BWB processed for 10 mins. However, I don't see anyway that only 3 cups of brine (the vinegar) could possibly make 16 pints so I suspect there is something missing from the recipe. Either the 3 cups of vinegar is wrong or it probably is supposed to contain some water and depending on how much water was added it could be unsafe. 1:1 vinegar to water is the lowest safe recommendation. The approved recipe for making this calls for 4 cups of vinegar for 8 pints. So what is the source of the recipe and please double-check it for accuracy. Better yet just use the approved/tested recipes. Dave |
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- Posted by chickachee 3/MN (chickachee@yahoo.com) on Sun, Aug 17, 14 at 11:56
| Dave, Thanks for the response. I got this recipe from a blog that I follow. I see what you're saying about the brine not being adequate for 16 pints. I will follow the recipe in the link you gave me. I just wanted to be sure about IF they could be processed (using a safe recipe) and how long they'd have to process. I'm off to bean land (the kitchen) - HA! Sheila |
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| Personal blogs are not generally known as a good source for canning instructions. Cooking is an art. Canning is science-based. Dave |
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