Canning Bread & Butter Pickles
When The Man was young, his family was gifted a jar of home canned Bread and Butter Pickles. He immediately fell in love. For the last several years, I have been attempting to recreate this famed childhood memory, with no success. But this time, I think I've got it! Surprisingly, it was the standard Ball Canning recipe. You can find it in this book. But I'll reprint it here for you.
Ingredient List: 10 Cups sliced/trimmed cucumbers 4 medium onions 1/2 Cup pickling or canning salt
Brine Ingredients: (I always double this recipe... there's never enough brine) 3 Cups white vinegar 2 Cups granulated sugar 2 Tablespoons mustard seed 1 Teaspoon celery seed 1 Teaspoon ground turmeric
In a glass or stainless steel bowl, combine cucumbers, onions and salt. Mix well, cover with cold water and let stand at room temperature for 2 hours.
Thoroughly rinse vegetable mix in a colander under cold water. Drain well.
Use this standing time to prep Hot Water Canner, Jars and Lids.
In large pot, combine vinegar, sugar, mustard seeds, celery seeds & turmeric. Bring to boil over medium-high heat, stirring till sugar dissolves. Stir in vegetables and return to boil.
Pack vegetables into hot jars to within a generous 1/2 inch of top of jar. Ladle hot pickling liquid into jar to cover vegetables, leaving 1/2 inch of head space.
Wipe rim. Screw band down until resistance is met, then increase to finger-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.