Bread and Butter Pickles
Makes 6 quarts (12 pints). Recipe is from Helana Brigman.
1 cup kosher salt
9 cups water
6 quarts (24 cups) sliced cucumbers (washed, ends removed and sliced ¼-inch thick)
4 cups sliced onions
6 cups vinegar
4 cups sugar
1 tbl. turmeric
1 tsp. mustard seed
Special Equipment Needed:
6 (1-quart) glass canning jars or 12 (1-pint) jars
1. Whisk together salt and water in a large bowl and add sliced cucumbers and onions. Soak for three hours, then rinse thoroughly and drain well.
2. Bring vinegar, sugar, turmeric and mustard seed to a boil over medium-high heat and add cucumbers. Return to a boil and reduce heat to medium, cooking and stirring occasionally until the cucumbers turn color. Do not overcook.
3. Prepare jars: Bring a canner (or large pot of water) to a boil and add clean jars. Reduce heat to medium and sterilize jars for at least 10 to 15 minutes in hot water bath. You may keep the jars in hot water bath while preparing the pickles. Follow the manufacturer’s instructions for sterilizing the lids and screw caps. (Do not reuse lids.)
4. When ready to transfer pickles, drain jars and pack full, leaving 1-inch from the rim. Cover with 1/2-inch vinegar syrup. Wipe rims dry with clean paper towels before securing sterilized lid and metal screw band.
5. To seal, place jars in hot water bath (preferably a canner, standing upright) for 10 minutes with 1-inch water above the lids. (Water should be heated between 180-185 degrees). Remove jars from pot and cool to room temperature. Jars will self-seal, but if seals do not set up properly, they must be stored in a refrigerator. All sealed jars may be stored outside of the refrigerator.
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