Bread and Butter Pickles

Prep Time: 20 minutes Cook Time: 10 minutes Cooling Time: 2 hours Total Time: 2 hours and 30 minutes Yields: Approximately 4 pints of pickles

Ingredients:

• 4 pounds (about 12 cups) cucumbers, thinly sliced
• 2 large onions, thinly sliced
• 1/4 cup pickling salt
• 2 cups white vinegar
• 2 cups granulated sugar
• 2 tablespoons mustard seeds
• 1 tablespoon celery seeds
• 1 teaspoon ground turmeric
• Ice cubes

Instructions:

1. Prepare the Cucumbers and Onions:
   • Wash the cucumbers thoroughly, then slice them into thin rounds. You can use a sharp knife or a mandoline for even slices.
   • Thinly slice the onions and set them aside.
2. Combine Cucumbers, Onions, and Salt:
   • In a large mixing bowl, combine the sliced cucumbers and onions. Sprinkle the pickling salt over them.
   • Toss the cucumbers and onions to evenly distribute the salt. Cover the mixture with a layer of ice cubes and let it sit for 1-2 hours. This process helps to crisp the pickles.
3. Rinse and Drain:
   • After the cucumbers and onions have soaked in the salt and ice, rinse them thoroughly under cold running water. Drain well, removing any excess moisture.
4. Prepare the Pickling Solution:
   • In a large pot, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, and ground turmeric.
   • Place the pot over medium-high heat and bring the mixture to a boil, stirring until the sugar is completely dissolved. Allow it to simmer for about 5 minutes.
5. Add Cucumbers and Onions:
   • Add the drained cucumbers and onions to the simmering pickling solution.
6. Heat and Simmer:
   • Bring the mixture back to a gentle simmer and cook for about 5 minutes, or until the cucumbers and onions have slightly softened.
7. Pack the Jars:
   • While the mixture is simmering, prepare your canning jars and lids. Ensure they are sterilized and ready for use.
   • Carefully pack the hot cucumber and onion mixture into the prepared jars, leaving about 1/2 inch of headspace at the top.
8. Seal the Jars:
   • Wipe the jar rims with a clean, damp cloth to remove any residue.
   • Place the sterilized lids on the jars and screw on the bands until they are fingertip-tight.
9. Process the Jars (Optional):
   • If you intend to store your pickles at room temperature, you can process the jars in a water bath canner for 10-15 minutes to ensure a good seal. Follow proper canning guidelines for your specific altitude.
10. Cool and Store:
    • Allow the jars to cool at room temperature for several hours or overnight. As they cool, you may hear the lids “pop,” indicating a proper seal.
11. Check Seals:
    • Once the jars are completely cooled, check the seals by pressing down on the center of the lid. If it doesn’t pop back, the jar is sealed. If any jars haven’t sealed, refrigerate and consume them within a few weeks.
12. Store:
    • Store your sealed and properly sealed jars in a cool, dark place for up to one year. Refrigerate any opened jars.

Bread and Butter Pickles are a classic, sweet and tangy pickle that pairs perfectly with sandwiches, burgers, and as a tasty snack. Enjoy the satisfaction of making your own homemade pickles with this recipe.