Bread & Butter Pickles

Remember the cucumbers that I showed you here?  I had no idea that one plant could be so prolific.  After making Chilled Cucumber Dill Soup, and then Cucumber Avocado Soup, I thought it was time to embark on pickles.  My first pickles, to be exact.  Yes, I was a pickle virgin.  But do you know what?  It's easy!  So much so that this week I'm planning on making garlic dill pickles.  But before I get ahead of myself, here is the recipe for these delicious Bread & Butter pickles.  They are a teeny bit vinegary, so if you like a less, ummm, aggressive pickle, then substitute 2/3 cup of the vinegar for 2/3 cup of water.

Bread & Butter Pickles

4 pounds pickling cucumbers

1 large onion, quartered, sliced about 1/4" thick

1/3 cup Kosher salt

3 cups cider vinegar

1-1/2 cups granulated sugar

1 teaspoon ground turmeric

1/2 teaspoon celery seeds

2 teaspoons yellow mustard seeds

Wash cucumbers and cut off ends.  Slice crosswise into 1/4" slices (I used a crinkle cut knife to do this).  Toss in a large bowl with the salt and onion slices. Cover with 4-6 cups of ice cubes.  Cover and refrigerate overnight.

Prepare the boiling water bath.  Add water to a large canner with rack and heat to about 180 degrees.  The water should be high enough to be at least 1 inch above the filled jars.

Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring it just to a simmer.  Keep heat low, you want to sterilize the lid, not boil the rubber off of them, this will ruin the seal.

Drain the cucumber mixture.  Combine the remaining ingredients in a large nonreactive pot and place over medium heat; bring to a boil.  Add the drained cucumber mixture and bring to a boil.  With a slotted spoon, loosely pack the pickles in your prepared jars.  Ladle the liquid into the jars to cover, dividing evenly.  Wipe away any drips with a clean, damp cloth before putting on the 2-piece lids; do not over-tighten.

Place filled jars into the prepared water bath.  Bring the water to a boil and "process" for 10 minutes (start counting as soon as the jars hit the hot water.  Too much processing will leave you with a limp pickle. Lift jars out of the water to cool. Makes about 6 pints.


Crinkle cut your own cucumbers using this special knife:

 For more information on how to make your own pickles, I recommend this book:

This post is linked to: 

Seasonal Sunday, Metamorphosis Monday,  Mosaic Monday, Made by You Monday,  My Meatless Mondays, Passionately Artistic, Homemaker Mondays