Bread-and-Butter …
Ingredients
  • 6 lbs. pickling cucumbers
  • 2 onions, thinly sliced
  • 1/2 cup canning salt
  • 4 cups white vinegar
  • 4 cups sugar
  • 1 tablespoon mustard seed
  • 1 teaspoon celery seed
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Steps
  1. Wash and slice cucumbers into 1/4 inch thick slices.
  2. In a large bowl, combine cucumber slices, onions and salt. Stir to combine and let sit for 3 hours.
  3. Rinse cucumber mixture with cold water and drain.
  4. In a large pot, bring vinegar, sugar, mustard seed and celery seed to a boil over medium heat. Add cucumber mixture and stir to combine.
  5. Bring mixture back to a boil then reduce heat and simmer for 10 minutes.
  6. Using a slotted spoon, transfer pickles to pint jars leaving 1/2 inch headspace. Fill jars with hot liquid from pot.
  7. Remove air bubbles from jar and wipe rims clean before adding lids.
  8. Process jars in boiling water for 10 minutes.
  9. Let cool completely before storing.
Tags
pickles
canning
cucumbers
vinegar
sugar
Copyright 2023 Ben Bergstein