Bread and Butter Pickles

By KDHarmon

These bread-and-butters are a little less sweet than most; you can increase the sugar, if you like. Some people also add a little ground cloves, and you might try some diced red pepper in place of some of the onions.

Ingredients

• 6 pounds pickling cucumbers (4 - 5 inches)
• 2 pounds small onions, sliced into thin rounds
• 1/2 cup pickling salt
• 4 1/2 cups cider vinegar
• 3 cups sugar
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon celery seeds
• 2 teaspoons yellow mustard seeds

Details

Servings 4
Adapted from fabulousfoods.com

Preparation

Step 1

1. Gently wash the cucumbers, and remove the blossom ends. Slice the cucumbers crosswise 3/16 inch thick. In a large bowl, toss the cucumbers and onions with the salt. Cover the vegetables with ice cubes from 2 ice trays. Let the vegetables stand 3 to 4 hours.

2. Drain the vegetables. In a large nonreactive pot, bring the remaining ingredients to a boil. Add the vegetables, and slowly bring the contents to a boil. Using a slotted spoon, pack the vegetables loosely in 8 pint or 4 quart mason jars, leaving 1/2 inch headspace. Divide the liquid evenly among the jars. Close the jars with hot two-piece caps.

3. To ensure a good seal, process the jars for 10 minutes in a boiling-water bath. 4. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the pickles.