Amish Canning & Preserving by Laura Anne Lapp

Author:Laura Anne Lapp
Language: eng
Format: epub
ISBN: 9781680994599
Publisher: Good Books
Published: 2019-06-02T16:00:00+00:00

BANANA PICKLES

Banana pickles are traditional Amish pickles that are often served for lunch following church services. They are cut from large cucumbers and sliced into spears.

Yield: approx. 6 quarts

2 cups vinegar

2 cups water

6 cups sugar

2 teaspoons salt

2 teaspoons celery seed

2 teaspoons turmeric

2 teaspoons mustard seed

1 gallon large pared, deseeded cucumber spears

1. Mix vinegar, water, sugar, salt, celery seed, turmeric, and mustard seed in a large stockpot.

2. Heat on medium until sugar and seasonings are dissolved and mixture is just beginning to boil.

3. As the brine is heating, prepare the cucumbers.

4. Fill clean, prepared jars with cucumbers, making sure they are full, but not packed in too tightly. (I fill them and tap them on the countertop firmly a few times to settle the cucumbers.) Allow 1 inch of headspace, leaving room for brine.

5. Before pouring the brine over the cucumbers, make sure your canner is full of boiling water, ready to process the pickles.

6. Using a funnel, carefully pour the hot brine into the filled jars, leaving ½ inch of headspace.

7. Wipe the jars and rims, making sure to remove any sticky remnants of brine.

8. Place the lids on clean jars and close them with the jars’ accompanying screw bands.

9. Using a jar lifter, place the jars into the canner, making sure they are covered with water.

10. Bring water to a rolling boil and process pickles for 5 minutes.

11. Remove from canner and let set on a sturdy surface for 24 hours. After 24 hours, your jars are ready to be stored. (I remove the screw bands before storing, as I always need them for my next canning project.)

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