From the Garden...Bread and Butter Pickles

 If you have cucumbers this is a great way to use them.
 I use the recipe in the Ball Canning book 1999 edition. I leave them sit in the ice and salt for a little longer than the recipe calls for as they get crisper from the ice. Also slice them with a Mandolin so the slices will be more uniform. This batch ended up with 7 pints and 1 half pint. Can’t wait until they have sat long enough to eat.

Bread and Butter Pickles

4 pounds 4 - 6 inch cucumbers. sliced (they must be pickling cucumbers not slicers)

2 pounds onions, thinly sliced

1/3 cup canning salt

2 cups sugar

2 Tablespoons mustard seed

2 teaspoons turmeric

2 teaspoons celery seed

1 teaspoon ginger

1 teaspoon peppercorns

3 cups vinegar (I use Heinz White Vinegar)

Combine cucumber and onions slices in a large bowl, layering them with salt and ice cubes. Let stand 1 1/2 hours to 2 hours.

Drain; rinse; drain again. Combine remaining ingredients in a large stockpot. Bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust two piece caps. Process 10 minutes in a boiling water canner. Be sure to start timing when water returns to a boil. It should be 2 inches above the top of the jars.

Refer to our link on canning and pickle making if you are in doubt. Ball puts out a very good canning book quite inexpensively and it is readily available during canning season. After they have cooled on a towel, wash off the jars and remove rings. They could become rusty if left on the jars. If any did not seal, refrigerate. Store sealed jars in a cool dark place.

Let these sit for 4 to 6 weeks before opening.

7 pints 1.09 per pint - July 2010

Cucumbers $3:00, Salt 25 cents, Vinegar $1:29, Onions $1:59, Sugar & Spices $1.00