This is what you do when your favorite produce guy gives you 12 pounds of pickling cucumbers. I really do adore David, but 12 pounds! I made pickles all afternoon Wednesday and still have cukes left. Don't try to double it. Trust me!
Bread and Butter Pickles
6-7 pints
print recipe
4 pounds 4-6-inch cucumbers, cut into 1/4-inch slices
2 pounds onions, thinly sliced (about 8 small)
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
Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice. Let stand 1 1/2 hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepot; 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 headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Friday, July 8, 2011
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Now that I'm craving these, what do I do considering it's 6:12AM???!!!...:)JP
ReplyDeletehave you ever tried making them this way skipping the boiling part? i've made these and boiled the liquid mixture without the cukes, let it cool and then added the sliced cucumbers and then canned them. i get a crisper pickle that way. this is a great recipe either way.
ReplyDeletethis is the best recipe,, just like mine, I haven't made mine in three years and now would like to go out and try them again!
ReplyDeleteI would like to give this a try. I love these pickels.
ReplyDeletei would love to make pickles this summer...this looks great !!!
ReplyDeletekary and l'il teddy
xx