Bread & Butter Pickles[Printer-friendly version of recipe]
This recipe was adapted from one in "The Pleasures of Preserving and Pickling"
4 pounds pickling cucumbers - Armenian/Persian cucumbers are an excellent choice
2 large onions, peeled and sliced very thin
1/2 cup pickling salt
Slice the cucmbers very thin, I use the food processor. Layer the cucumbers, onions and salt in a large bowl (not aluminum), cover with water and soak overnight in the refrigerator.
Drain and rinse in a large colander several times to get a lot of the salt off.
2 1/2 cups sugar
1 1/2 teaspoon celery seed
1 1/2 teaspoon mustard seed
1 1/2 teaspoon ground tumeric
2 1/2 cups vinegar
Cook all these ingredients in a large pot until the sugar dissolves and comes to a boil. Add the vegetables, stir well to coat with the syrup and bring rapidly back to a boil.
Fill jars to within a 1/2 inch of the top with vegetables and liquid. Pour the rest of the syrup out through a little strainer and then distribute the remaining spices among the jars.
See also instructions for preparing and filling jars.
After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.
The pickles should sit on the shelf for about a month to develop their flavor. Good luck waiting, I couldn't.
Yield: 11 8-oz jars