Classic Bread and Butter Pickles |
|
 |
Prep Time: 1440 Minutes Cook Time: 20 Minutes |
Ready In: 1460 Minutes Servings: 6 |
|
This recipe makes 5 pints out of 4 pounds of small pickling cucumbers. Ingredients:
4 lbs small pickling cucumbers, cut into 1/4 inch slices (about 12 cups) |
2 medium onions, sliced thin |
6 tablespoons kosher salt or 6 tablespoons pickling salt |
4 cups crushed ice |
3 cups sugar |
3 cups cider vinegar |
2 tablespoons mustard seeds |
2 teaspoons celery seeds |
fresh ginger (four 1/4 inch slices) |
Directions:
1. In a large bowl, toss cucumbers, onions, and salt.
2. Transfer mixture to a large colander, alternating layers with crushed ice, finishing with ice on top.
3. Weight with a heavy plate and chill overnight, up to 24 hours.
4. Meanwhile, in a large nonreactive saucepan, combine sugar, vinegar, mustard seeds, celery seeds, and ginger; bring to a boil, then reduce heat and simmer, uncovered, 3 minutes.
5. Remove from heat, cool, cover, and refrigerate until cucumber mixture is ready.
6. Remove any unmelted ice from cucumbers and transfer to a nonreactive Dutch oven.
7. Strain liquid through a sieve, lined with cheesecloth, over cucumbers.
8. Heat cucumbers to a low boil, stirring occasionally; remove from heat.
9. Spoon cucumbers into sterilized pint sized canning jars.
10. Pour syrup over cucumbers to cover, leaving 1/2 inch head space.
11. Wipe jar rims with a damp cloth, put on lids and bands.
12. Invert jars, until cooled, to seal; store in refrigerator.
|
|