Bread and Butter Pickles

Bread and Butter Pickles

Ingredients:

• 2 1/2 lbs. pickling cucumbers, fresh from the market
• 1/4 cup pickling salt
• 1 lb. white or yellow onions, thinly sliced
• 1 1/4 cups white distilled vinegar (5% acidity)
• 1 cup apple cider vinegar (5% acidity)
• 2 1/4 cups sugar

Spices:

• 1 Tbsp. mustard seeds
• 1 tsp. crushed red pepper flakes
• 3/4 tsp. celery seeds
• 1 inch cinnamon stick
• 6 allspice berries plus a pinch of ground allspice
• 6 whole cloves plus a pinch of ground cloves
• 1/2 tsp. ground turmeric

Directions:

1. Rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8 inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices and place in a large bowl.
2. Add the sliced onions and all of the pickling salt. Stir so that the salt is well distributed among the cucumber slices. Cover with a clean, thin tea towel. Cover with a couple of inches of ice. Put in the refrigerator and let chill for 4 hours.
3. Discard the ice. Rinse the cucumber and onion slices thoroughly and then drain. Rinse and drain again.
4. In a 4- or 6-quart pot, place the vinegars, sugar and all of the pickling spices, not adding salt. Bring to a boil.
5. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again.
6. As soon as the syrup begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers and onions. Pack jars to 1 inch from the rim with the cucumbers and onions. Then pour hot vinegar sugar syrup over them to 1/2 inch from the rim. Wipe the rim clean with a paper towel. Place a dry, clean lid on the jar. Secure with a metal screw band. Repeat with remaining jars.
7. If you are planning to store pickles outside of the refrigerator, you will want to process the filled jars in a hot water bath. Return filled jars to the same canning pot with its already hot water. The water level needs to be at least 1 inch above the top of the jars. Bring to a boil and boil hard for 15 minutes.
8. Remove jars from the pot using tongs or jar lifters. Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn’t properly seal, do not store the jar outside of the refrigerator.
9. Properly canned bread and butter pickles can be stored in a cool, dark place for up to 1 year. Store opened jars in the fridge and use within 3 months.