Now that we have pickling cucumbers coming each week I am working on perfecting my Bread & Butter and Dill Pickles. First the Bread & Butter... Using the fresh picklers from my vine in the back yard here is the recipe that I found that will be a great addition to the canning pantry.
This recipe is taken from the Ball Complete Book of Home Preserving...
Bread and Butter Pickles
Bread and Butter Pickles
10 cups sliced pickling cucumbers
3 onions, thinly sliced
1/2 cup Kosher salt
3 cups white vinegar
2 cups sugar
1 teaspoon turmeric
1 teaspoon celery seed
2 teaspoons mustard seeds
Note: Do not use the ends of the cucumbers. The enzyme in the blossom end will make the pickles mushy.
Combine cucumbers, onions, and salt in a large bowl. Mix well and set aside for 2-3 hours in the refrigerator.
Rinse the cucumbers several times then drain thoroughly.
Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot. Place pot on medium low heat. Add the cucumber mixture and bring almost to a boil, but DO NOT ALLOW TO BOIL. Remove from heat.
Using a slotted spoon ladle cucumber and onion first to the jars and then fill with liquid to 1/2" headspace. Remove air bubbles, refill to headspace if necessary. Clean rims, add hot lids and rings. Process 15 minutes in a hot water bath at a full boil.
Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot. Place pot on medium low heat. Add the cucumber mixture and bring almost to a boil, but DO NOT ALLOW TO BOIL. Remove from heat.
Using a slotted spoon ladle cucumber and onion first to the jars and then fill with liquid to 1/2" headspace. Remove air bubbles, refill to headspace if necessary. Clean rims, add hot lids and rings. Process 15 minutes in a hot water bath at a full boil.
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