Recipe: Traditional bread and butter pickles

TRADITIONAL BREAD AND BUTTER PICKLES

Makes 3 pints.

Note: This is a simple recipe to get started with. Use pickling cucumbers, which are firmer and crisper, and the skins are more tender and less bitter than that of salad cucumbers. You'll know them by their bumpy skin and stubby stature. Note that pure, granulated salt (canning/preserving and pickling salt) should be used in making pickles. Table salt and iodized salt contain additives that may make the brine cloudy or darken the pickles. From Ball Jars.

• 6 c. sliced, trimmed pickling cucumbers (cut into 1/4 -in. slices)

• 2 large onions, thinly sliced

• 1/3 c. preserving and pickling salt (see Note)

• 13/4 c. white wine vinegar

• 11/4 tbsp. mustard seeds

• 2/3 tsp. celery seeds

• 2/3 tsp. ground turmeric

Directions

Combine the cucumbers, onions and salt in a glass or stainless steel bowl. Mix well, cover with cold water and let stand at room temperature for 2 hours. Transfer to a colander placed over the sink, rinse with cool running water and drain thoroughly.

Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Stir in the vegetables and return to a boil.

Pack the vegetables into hot jars, leaving 1/2 -inch-headspace. Ladle hot pickling liquid over the vegetables, leaving 1/2 -inch headspace. Remove the air bubbles; re-measure the headspace. If needed, add more cucumbers and liquid to meet the recommended headspace. Wipe the rim; center the lid on the jar. Screw the band until fingertip-tight.

Process the filled jars in boiling water for 10 minutes. Remove the stockpot lid. Wait five minutes, then remove the jars, cool and store in a cool dark place.

Nutrition information per 1/4 cup:

Calories16Fat0 g

Carbohydrates4 gCholesterol0 mg

Calcium6 mgProtein0 g

Dietary fiber0 g

Diabetic exchanges per serving: free food.

FRESH CORN RELISH

Note: From Ball Jars.

• 4 c. cut corn (about 9 ears)

• 2 c. chopped green cabbage (about 1/2 head)

• 1/2 c. chopped onion (about 1/2 medium onion)

•1/2 c. chopped sweet green peppers (about 1 small)

• 1/2 c. sugar

• 1 tbsp. dry mustard

• 11/2 tsp. celery seeds

• 11/2 tsp. mustard seeds

• 11/2 tsp. salt

• 2 c. vinegar

• 1/2 c. water

Directions

Prepare a stockpot/canner and jars (see instructions at right).

Combine all the ingredients in a large saucepot. Bring to a boil; reduce the heat and simmer 20 minutes.

Process the filled jars in boiling water for 15 minutes. Remove the stockpot lid. Wait five minutes, then remove the jar, cool and store in a cool, dark place.

Nutrition information per 2 tablespoons:

Calories24Fat0 gSodium75 mgSaturated fat0 g

Carbohydrates5 gCalcium5 mg

Protein1 gCholesterol0 mgDietary fiber0 g

ROASTED TOMATO-CHIPOTLE SALSA

Makes 3 pints.

Note: The peppers are usually near the produce section, in the dried-food area. From Ball Jars.

• 9 dried chipotle chile peppers, stems removed

• 9 dried cascabel chile peppers, stems removed

• 21/4 lb. Italian plum tomatoes

• 2 small green bell peppers

• 1 large onion

• 1 clove garlic

• 11/2 tsp. sugar

•3/4 c. white vinegar

Directions

Toast chipotle and cascabel chiles on both sides in a large dry skillet over medium heat until they release their aroma and are pliable, about 30 seconds per side. Transfer to a large glass or stainless steel bowl.

When the chiles have been toasted, add the hot water. Weigh the chiles down with a bowl or weight to ensure they remain submerged, and soak until softened, about 15 minutes. Working in batches, transfer the chiles and soaking liquid to a blender or a food processor fitted with a metal blade and purée until smooth. Set aside.

Roast the tomatoes, peppers, onions and garlic under a broiler, turning to roast on all sides, until the tomatoes and peppers are blistered, blackened and softened, and the onions and garlic are blackened in spots, about 15 minutes. Set the onions and garlic aside until cool. Place the tomatoes and peppers in paper bags. Secure the openings and set aside until cool enough to handle, about 15 minutes. Peel and chop the tomatoes, peppers, onions and garlic.

Combine the chili purée, roasted vegetables, sugar, salt and vinegar in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat and boil gently, stirring frequently, until slightly thickened, about 15 minutes.

Ladle the hot salsa into the warm jars, leaving 1/2 -inch headspace. Remove the air bubbles; re-measure the headspace. If needed, add more salsa to meet the recommended headspace. Wipe the rim; center the lid on the jar. Screw the band until it is fingertip-tight.

Process the filled jars in boiling water for 25 minutes. Remove the stockpot lid. Wait five minutes, then remove the jars, cool and store in a cool, dark place.

Nutrition information per 1/4 cup:

Calories22Fat0 gSodium11 mg

Protein1 gCholesterol0 mgDietary fiber1 g

Diabetic exchanges per serving: 1 vegetable.

BLUEBERRY SYRUP

Makes 3 pints.

Note: From Ball Jars.

• 6 c. water, divided

• 1 tbsp. grated lemon zest

• 3 c. sugar

• 2 tbsp. lemon juice

Directions

Place the mixture in a dampened jelly bag or a strainer lined with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours.

Prepare a stockpot/canner and jars (see instructions at right).

Combine the sugar and remaining 4 cups water in a clean, large stainless steel saucepan. Bring it to a boil over medium-high heat, stirring to dissolve the sugar, and cook until the temperature reaches 230 degree. Add the blueberry juice, increase the heat to high, bring to a boil and boil for 5 minutes, stirring occasionally. Remove from the heat and stir in the lemon juice. Ladle the hot syrup into the warm jars, leaving 1/4 -inch headspace. Remove the air bubbles; re-measure the headspace. If needed, add more syrup to meet recommended headspace. Wipe the rim; center the lid on the jar. Screw the ban until fingertip-tight.

Process the filled jars in boiling water for 10 minutes. Remove the stockpot lid. Wait 5 minutes, then remove the jars, cool and store in a cool dark place.

Nutrition information per 2 tablespoons:

Protein0 gCholesterol0 mgDietary fiber0 g