We are getting so many cucumbers and tomatoes, we can't eat them fast enough. So, out came my trusty "small batch preserving" book and I decided on these two recipes:
Freezer Bread-and-butter pickles.
Nachdem wir im Moment soviele Gurken und Tomaten ernten, und wir mit dem Essen gar nicht mehr nachkommen, habe ich zwei neue Rezepte ausprobiert und eingemacht.
"Gefrierschrank Gurken"Chunky basil pasta sauce.
Basilikum Pasta Sauce.
Both were very easy to make and I thought I'd share the recipes.
Waren beide sehr einfach und anbei die Rezepte.
Freezer Bread-And-Butter Pickles
4 cups thinly sliced cucumbers (about 3/16 inch thick)
1 cup thinly sliced onion
1 sweet red pepper, thinly sliced
2 tsp pickling salt
1 1/2 cups vinegar
2/3 cup sugar
1 tsp mustard seed
1/2 tsp celery seed
1/2 tsp turmeric
Place cucumbers, onion and pepper in large non-reactive bowl, sprinkle with salt and mix well. Let stand for 3 hours, stirring occasionally. Rinse twice and drain thoroughly.
Heat vinegar in microwave for 30 seconds or warm slightly on the stove. Combine vinegar, sugar, mustard and celery seeds and turmeric in a small bowl, stirring until sugar is dissolved. Pour over vegetables and mix well.
Pack vegetables into freezer containers. Divide liquid pour over pickles. Seal tightly and freeze. Store in freezer for up to 6 month. Once thawed, use within several days before they loose their crunch. Makes about 3 cups.
I doubled the recipe, and since I realized during the pickling that I was out of mustard and celery seed, used pickling spice. There not typical bread and butter pickles now, but still very tasty.
Chunky Basil Pasta Sauce
8 cups coarsely chopped peeled tomatoes
1 cup chopped onion
3 cloves garlic, minced
2/3 cup red wine
1/3 red wine vinegar
1/2 cup chopped fresh basil
1 tbsp chopped fresh parsley
1 tsp pickling salt
1/2 tsp sugar
1 can (6oz) tomato paste
Combine all ingredients in large stainless or enamel saucepan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency. Stir frequently.
Remove hot jars from canner and ladle sauce into jars withing 1/2 inch of rim. Process 35 minutes for pint and 40 minutes for quart jars.