Canning Bread & Butter (aka Pimento) Pickles

If you like atsarang papaya, you will like this. I did.

This is a re-posting from my Old Kusina. While this seems off-season in that I usually do canning in the fall, I figure it won't hurt to show this here at this time, so those who will try can plan ahead for what they want to plant in their gardens. (I usually have gardening catalogs during Jan-Feb. My MIL orders as early as Feb or Mar to start her seedlings indoor in April). It is best to can veggies yo yourself grow in your garden, and start the process on the very day you harvest your produce. (Although an exception for me is canning tomatoes. Sometimes I harvest my tomatoes as soon as they have red/yellow/orange streaks and let them ripen inside the house to avoid being attacked by slugs, then I process them).

During the winter of 2003-2004 my dear MIL gave me a quart of this BBP. (She gave me a jar of dill pickles prior to this.) She said her husband likes it so much that he can finish the whole quart in two weeks, and that he can't eat any roasted meat without it on the side. I tried it right away, and that day I decided that I had a new favorite pickle. The closest Filipino pickle that tasted like BBP is the atsara, but my! This one is a lot better! (I have tasted several atsara preparations in the PI, some with carrot slices, some with bittermelon slices (ugh!), and some just the grated papaya with onions and the brine. The best atsara I have tasted was the one that went along with Baliwag lechon manok, if my memory serves me right.)

That summer of 2004 when it was harvest and canning time for the cucumbers from my vegetable garden, I was so eager to learn how to make BBP. I first learned canning the dill pickles first, which was harder and fussier when it comes to processing (have to maintain at a point just below boiling). This one is way too easy...just half-cook the cucumbers and can. No more processing needed! The pure vinegar-sugar combination (as in no water) does not encourage growth of Clostridium botulinum and other microbes while the jar is not yet opened.

Browsing some websites about BBP, I learned that many required other ingredients not in this recipe from my MIL's canning book. Some required processing in a boiling water canner. MIL says you can't buy these at the grocery stores, and if ever you find one, they are not as good as what we are making. She first had a taste of this from a friend who shared with her the recipe.

Others are just so mushy and not as pleasantly tasting as these.

So, for those who are planning on planting cucumbers next summer, you might want to make these pickles. Your spouses might prefer the dill pickles (as mine does), but you will surely love this if you love atsara. Now for American wives to Pinoys, if your hubby likes atsara (pronounced ah-cha-rrra), they will surely appreciate this. For Filipinos in PI, you might want to try making these as substitute for atsara. Best served with roasted chicken. Also goes well with burgers and hotdog sandwiches. I love giving these away as Christmas gifts to friends. My friend Ana can finish a jar the very day she gets one from me.

Equipment:

knife
chopping board (better if you have a mandolin or a slicer either in food processor or as attachment)
nonreactive stockpot (stainless steel)
Jars and closures
magnetic picker
wide stainless steel funnel

Ingredients:

25 pickling cucumbers
8 fist-sized yellow onions (or the equivalent amount)
2 red and green bell pepper (1 each, or 2 bell peppers plus 1 small jar of pimento)
1 cup canning salt

For the brine:

12 cups sugar, dissolved in 12 cups vinegar
1/2 cup mustard seed
6 tsp ground turmeric

Instructions:

I did this in two consecutive days.

Day I: Preparation

Do on the same day of harvesting for optimum result. Wash cucumbers well. Remove ends. Group the cucumbers into 3. Slice the first group to the desired thickness (I like mine about 3/16 of an inch). Divide the onions into 2, slice into rings. Divide the peppers into 2, dice and discard the seeds.

Layer as follows: cucumbers; onion+peppers; cucumbers; onions+peppers; cucumbers.

Sprinkle 1 cup of canning salt on top. Cover and let sit overnight. The salt draws the excess moisture from the cucumbers, so that it will retain its crispiness even when canned.

Day 2: Canning

As usual, before proceeding, prepare jars and closures according to instructions in Canning Basics.

Next morning, rinse with cold water and drain. Taste cucumber. Rinse again and taste again. Repeat until the cucumbers are not that salty to your taste (just a bit).

Prepare the pickling solution and boil for 5 minutes, stirring constantly.

Pour into the stockpot of cucumbers, and heat near boiling point, stirring constantly to assure uniform cooking.

Bring back to heat up to just below boiling point then lower heat and maintain, stirring constantly to assure uniform cooking. After about 5 minutes, slices should start to become translucent. Check for doneness by trying some slices from different spots in the pot. Cucumbers should be just half-cooked and still crispy. Lower heat to the minimum to maintain heat yet not overcook the remaining cucumbers as you transfer them to jars little by little.

*Using wide-mouthed funnels, transfer to hot jars right away, with a good proportion of pickles to brine solution, making sure all slices are covered. Leave 1/2-inch headspace. (Headspace allows for volume contraction while the jars are cooling down so that later on the lid pops in, indicating proper seal.)

Release bubbles with a plastic spatula or a bubbler, wipe rim with damp cloth or paper towel, and close immediately with clean lid and screw band. Put on a sterile towel.**

Repeat steps *-** in one smooth flow jar per per jar, stirring again before ladling. Don't fill all the jars then proceed with covering because this will not be processed in a boiling water bath. (the pure vinegar-sugar combination makes it less prone to developing botulism and is less susceptible to bacterial/mold proliferation. For every new jar filled, stir the pickles, with the heat kept to the minimum to avoid overcooking yet maintain the heat, before ladling into the hot jars. After all jars are filled, cover with another towel. Only then can you allow open windows/draft. Wait for at least 3 hours for popping sounds when sealing. After 12 hours, take note of unsealed jars and place in refrigerator, to be consumed within 2 weeks. For the properly sealed jars, let sit in the pantry (should be dark and cool) for at least three weeks to further develop the flavor. Unopened jars will remain good within 1 year from canning.

This is now my favorite pickles (hubby's fave is the dill pickles) because it comes closest to the taste of the atsara that I liked, even better. I use this with any dry (not soupy) dishes, or when hunger strikes and I am not in the mood to cook and there are no leftovers to raid in the fridge. Now I am planning to turn them into holiday gifts for the few friends that I have made in the past year.

Do you want more ideas about pickling cucumbers? Click here.

Canning DILL PICKLES

The Dill Pickles were one of those cucumber pickles which Mom gave to us during my first year here. They are my hubby's favorite pickles. Though my favorite cucumber pickle is a different one, I made these for my hubby, of course! But it came as a surprise to me to see my older son enjoying them as well (as in, he had these during breakfast, lunch and dinner on the first two days upon making them).



Since the first bountiful harvest came from the cucumber plants, they were the first vegetables that I canned. We searched for the 4- to 6-inch long young cucumbers and filled a small basket with them.



Before trying to do this, please take the time to read the Canning Resources links on the sidebar.



See the printer-friendly copy.



Ingredients:

For each quart, use 8-10 cucumbers, 4 garlic cloves and 2 teaspoons dill seeds.
For the brine, use 2 qt water: 1 qt cider vinegar (5% acidity) : 3/4 cup canning salt

Instructions:

Wash all jars and screw bandswith hot soapy water, or you can wash them in the dishwasher.

Prepare the boiling water canner by filling it up halfway with water without the rack and boiling it while you proceed with the other steps.



Pick 4- to 6-inch long cucumbers. Wash very well. Look for spots that show spoiling. If there are any, scrape or slice them off. Set aside.





Boil enough water to cover the jars and lids and screw bands. The clean jars should be filled with boiling water, to be emptied only when ready to fill with cucumbers.





Remove the hot water from the jars using a jar lifter, pack well with cucumbers (you may try to squeeze in the cucumbers upright) then add 4 cloves of garlic plus 2 tsp dill seeds to each quart (jars should be the wide-mouth type for easy packing of cucumbers so that your hand can reach into the inside).





To prepare brine, mix 2 qts water and 1 qt vinegar . Boil. Add 3/4 cup canning salt, mix to dissolve. (Increase the proportion according to the number of quarts that you have filled with cucumbers. ) Pour into the jars immediately.





Using a non-metallic spatula or a bubbler, remove bubbles by gently poking into the inside of the jars. Wipe the rim with a clean damp cloth or a paper towel to remove seeds or anything that might interfere with sealing.





Lids and screw bands should be submerged in boiling water (not boiled, for it will damage the sealing compound, resulting to poor seal). Pick up with a clamp or magnetic picker whose tip/s were/was also submerged in the boiling water prior to using. To minimize contamination, refrain from touching the side of the lid that will touch the contents of the jar.





Close the jars fingertip tight then load onto the canning rack.





Lower them into the hot water. If water tends to overflow, remove some. Leave enough to cover the jars up to 1 inch above the lids. Turn heat to high and cautiously watch until the water gains enough heat to the point just before boiling (If it boils, lower the heat immediately) then start timing 15 minutes. Never allow to boil as this will COOK the pickles and will result to mushy, not crunchy, pickles.





Process for 15 minutes, never leaving it to ensure that the water does not boil. Otherwise, your pickles will be mushy instead of crunchy. (Yuck!)





While processing the cans, have a dry towel ready on the countertop near the stove. Close all windows and doors to avoid drafts (the sudden rush of cold air might crack the hot jars. Then after 15 minutes , one by one, carefully lift the jars (with a jar lifter especially designed for canning) out of the rack without banging them with one another (this might crack the jars as well). Place on top of the dry towel. Leave at least 1-inch space in-between the jars. Then when all the jars are out, cover with another towel. These towel will provide cushion for the hot jars not to crack when you place them on the countertop, and will also act as "windbreaker" in case there is a draft. You may now open your doors and windows. LEAVE THESE JARS ALONE FOR AT LEAST 3 HOURS before peeping under the towel, and preferably let them cool for at least 12 hours before moving them. You will hear the popping of the lids, which is a sign of good seal. If within 12 hours one or more of the jars did not seal, you may process them again or place in the fridge and consume them first within two weeks.

(Mom told me I should always be there with her during canning, as everything I made were sealed tightly. She would often come up with one or two improperly sealed jars. What a compliment from someone who has been canning for the past 40 years!)



Mom delivered to me my dill pickles the next morning (my son was excited to have his share in picture-taking!). These dill pickles will keep for one year, stored in a dark and cool place (not kitchen shelves nor the window sill!)





Hubby sometimes have these for snacks, or eats them with baked chicken. I have grown to like them because they reminded me so much of binurong mangga (which I learned from my previous mom-in-law using water and salt for indian mango), and has the same taste as the vinegar dressing (vinegar and salt and red and black pepper) which I used to make to dip my green mangoes into. Naglalaway tuloy ako maisip ko lang...