Pickle Recipe

Bread & Butter Pickles

4 qt. sliced pickling cucumbers
4 med. onions, sliced
4 cloves garlic
2 T. pickling salt
2 qt. ice, crushed or cubed
4 c. granulated sugar
2½ c. distilled white vinegar, 5% acidity
1½ tsp. celery seeds
2 T. mustard seeds
½ tsp. ground turmeric

To prepare vegetables: Wash cucumbers thoroughly with a vegetable brush and drain; remove and discard ends. Cut cucumbers and onions into 1/4-inch slices. Peel garlic cloves. Layer cucumbers, onions and garlic in a large container. Cover to 1 inch with ice water, sprinkle with pickling salt and cover with crushed ice or ice cubes. Allow to stand 3 hours. Drain and rinse well.

Pickling Procedure: In a large enamel or stainless steel saucepot, combine sugar, vinegar, celery seeds, mustard seeds and turmeric; bring to a boil. Add drained cucumbers, onions and garlic; lower heat and simmer until cucumbers take on a yellow color (approximately 25 minutes). Pack hot pickles and liquid into clean, hot, canning jars, filling to within 1/4-inch of jar tops (headspace). Remove air bubbles by sliding a rubber spatula between glass and pickles; readjust headspace to 1/4-inch. Wipe rims and threads with a clean damp cloth, place lids on jars and screw on bands. Process in boiling-water canner for 10 minutes. Remove jars from canner; place on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. Yields approximately 4 pints.

Recipe Note: These crunchy and exceptionally flavorful pickles are best when allowed to cure for a minimum of 2 weeks before opening. Chill pickles in the refrigerator prior to serving to enhance their crispy texture. Irresistible!

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