I learned everything I know about canning, thanks to an unlikely friendship with an Amish woman. Phil met her husband while working for a local farmer. I met them when we were dating, and never imagined we would become friends or spend afternoons together once we moved to Oklahoma. But we did & despite being from two different "worlds", we shared recipes, stories, and advice. She taught me how to can pickles, beets, and applesauce. I chauffeured her to doctor's appointments and Wal-Mart. She moved to Kentucky & we moved here, but I think of her often & look forward to the occasional letter. Our family loves her recipe for Banana Pickles, which has nothing to do with bananas, except for the color.
Banana Pickles
3 c. sugar
1 c. vinegar
1 c. water
1 tsp. salt
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. tumeric
Peel cucumbers & scoop out seeds. Cut into spears & pack tightly in pint jars. Mix ingredients in a saucepan & heat up on med-high heat until sugar is dissolved. Pour vinegar mixture over cucumbers until covered. Clean rims of jars & screw on lids. Cold pack in a canner; bring water to a boil & boil for 5 min. Set jars to the side & allow to cool & seal.
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