I was a little busy this last week becasue everything in the garden is exploding. All the peppers, cucumbers and tomatoes need to be picked. Also a woman came into the Tool Library brought me a bag of Asian Pears. I had to get busy and get some things preserved before they started to go bad.
Next I had to get busy with the cucumbers. Because I had already made several batches of dill pickles a friend suggested Bread & Butter Pickles. I had some very large cucumbers and slicing the cumbers seemed the way to go. It again was an easy recipe from Food in Jars. Instead of using 2 red peppers, I used one red pepper and some of the home grown hot peppers from the garden. I have a lot of hot peppers. The only thing that throws me is you salt the cucumbers, peppers and onions for 4-12 hours to get a lot of the water out of the vegetables. The water is replaced with the brine. So I have to think ahead when making these pickles. I will wait for a week then open a jar to make sure the taste good, preliminarie taste test say they will be great, a little on the hot side but good. Of course I still had about 1/2 a grocery bag of hot peppers...so I pickled another batch. I put the peppers in half pint and quarter pint jars because I don't think you need a lot of hot peppers. I'm not sure if I can go through a jar in a month.