Bread and Butter Jardiniere

Lots of Zucchini!  Lots of Yellow Squash!  Lots of Cucumbers!

How about a little Jardiniere, Bread and Butter style?

Jardiniere - 
1.  an ornamental stand for plants or flowers; a large ceramic flowerpot holder
2.  cooked vegetables cut into pieces
3.  lady gardener

I think these lovely canning jars are the perfect pots to hold sliced squash, cucumbers, onions, and carrots.  And since I am a lady master gardener, Jardiniere it is.

Slice about 6 quarts of assorted vegetables.  I cleaned out my refrigerator and made a double batch using zucchini, pattypan squash, yellow squash, pickling cucumbers, lemon cucumbers, Armenian cucumbers, slicing cucumbers, carrots, and onions.  

I am quite fond of my mandolin.  It quickly makes perfect 1/4" slices.

Carrots can be a bit too crunchy if pickled raw.  I prefer to boil them about 5 minutes to soften them slightly.  

Sprinkle canning salt over sliced vegetables.  Let stand 1 1/2 hours.  Drain and rinse.

Mix pickling liquid.  Bring liquid to boil.  Add  1/2 vegetables.  Bring to boil.  Turn down heat and simmer 10 minutes.

Pack hot vegetables into hot jars.  Repeat with remaining vegetables.
Add Pickle Crisp to each jar.  Ladle hot liquid into jars, leaving 1/2" headspace.  Remove air bubbles.  Process 15 minutes in boiling water canner, adjusting for altitude.

Bread and Butter Jardiniere
Makes about 9 pints

about 6 quarts sliced assorted vegetables
2/3 cup canning salt

5 cups sugar
6 cups vinegar
2 Tablespoons mustard seed
1 1/2 teaspoon celery seed
1 teaspoon tumeric
Pickle Crisp

Combine vegetables in large bowl.  Sprinkle salt over vegetables.  Stir to coat each slice.  Cover, let stand 1 1/2 hours.  Drain and rinse.

Prepare water bath canner.  Heat jars in canner.  Pour boiling water over lids.  Keep warm until ready to fill.

In large pot combine sugar, vinegar, mustard seed, celery seed, and turmeric.  Bring to boil.  

Add half sliced vegetables.  Bring back to boil.  Lower heat and simmer 10 minutes. 
Pack hot vegetables into hot jars leaving 1/2" headspace.  Repeat with remaining vegetables.

Add Pickle Crisp to each jar according to package directions.
Ladle hot liquid into each jar leaving 1/2" headspace.

Wipe rims and apply lids.
Process in boiling water canner 15 minutes, adjusting for altitude.
Do not remove jars from boiling water immediately.  Remove canner lid and turn off heat.  Allow jars to cool naturally in water for about 5 minutes or so.  Quick changes in temperature can cause liquid to sputter out from under lid, compromising the seal.

Allow jars to stand in storage about a month so flavors can blend and pickling can occur.  After a month, beware, these pickles become fair game.  Gobble them down as fast as you can.







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