Holy cucumbers! As in 30 pounds of cucumbers, thanks to my mother-in-law and NOT thanks to the mice in the garden for eating my seeds early this spring.
I’m not a big “sweet pickle” girl. Nope, they remind me of potluck food. Gross! But these, these are good, as in; I’ll have 1 jar and a fork for dinner please. I have adjusted the recipe for normal folk who don’t want 35 quarts of bread and butter pickles.
Adapted from Put ‘em UP canning book by Sherri Brooks Vinton
Makes approx. 10 quarts
Bread and Butter Pickles
10 pounds cucumbers, sliced, speared or whole. Ends removed.
2 pounds onions- sliced, (I used red because their pretty)
½ cup salt.
Layer prepped cucumber and onions in a large bowl and cover with salt. Top with ice cubes. Cover bowl and let rest in the fridge for 2 hours. Drain and rinse well in a colander.
2 Tablespoons canning salt
8 cups white vinegar
4 cups water
2 cups organic sugar or honey
4 Tablespoon mustard seed
2 Tablespoons black peppercorns
2 Tablespoons celery seed
2 Tablespoons Turmeric
1.) Prepare boiling water bath (BWB) canner, sanitize and heat the jars and place lids into a steaming pot of water to soften the seal. Assemble and sanitize all utensils.
2.) Combine the vinegar, water, sugar/honey, mustard seed, peppercorns, celery seed, turmeric and 2 T salt in a nonreactive saucepan and bring to a boil.
3.) Add drained onions and cucumber, return to a boil to ensure veggies are heated through remove from the heat.
4.) Ladle into hot, clean quart jars, leaving ¼ inch headspace, release trapped air, wipe rims and place lids and rings on. Transfer to BWB, process for 10 minutes. Be sure to adjust time for higher altitude, we are at 2600ft therefore I add 5 extra minutes to the process time, (15 minutes for me). Turn off heat; remove lid and 5 minutes before transfer to a heat safe surface.
5.) Allow two week for the pickles to fully marinate and cure before eating.