Bread & Butter Pickles

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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