Introduction: Bread & Butter Pickles
One of my favorite ways to preserve cucumbers is to make pickles. This recipe can also be found at gardengirlrecipes.com.
3 pounds crisp cucumbers, sliced 1/4-inch thick
1/2 medium onion, thinly sliced
1/4 cup pickling salt
2 cups white vinegar
1/2 cup water
1 cup sugar
2 tbsp mustard seeds
1 tsp celery seeds
1 tsp turmeric
Step 1: Prepare Cucumbers
In a large container, combine the cucumbers, onions, and pickling salt. Place enough cracked ice on top of the cucumber mixture to cover by at least 2 inches. Place a small plate to help weigh down the cucumber mixture and refrigerate 3 to 12 hours.
Step 2: Rinse Cucumber Mixture
Rinse the cucumber mixture.
Step 3: Fill Jars
Fill your sterilized canning jars with the cucumber mixture, leaving about 1/2-inch space from the top of the jars.
Step 4: Boil Vinegar Mixture
Boil the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a saucepan.
Step 5: Pour Vinegar Mixture Into Jars
Pour the vinegar mixture into each jar. Leave ¼ inch head space in each jar and add the lids and rings.
Step 6: Process in a Water Bath
Process a water bath for 10 minutes. Adjust the time for elevation, if needed.