BEST-EVER BREAD-AND-BUTTERS
Source of Recipe
Post Gazette
Recipe Introduction
If you prefer, you don't have to process these. Instead, pack into clean jars and refrigerate. They'll take a day or so to develop their full flavor.
List of Ingredients
4 pounds small (3- to 4-inch) pickling cucumbers, well-scrubbed
1/3 cup kosher salt
3 1/2 cups cider vinegar
3 1/2 cups sugar
2 tablespoons whole mus- tard seeds
1 tablespoon ground ginger
2 teaspoons celery seeds
1 teaspoon turmeric
1 teaspoon freshly ground black pepper
5 cups halved and thinly sliced small onions
11 to 12 hot pint canning jars with new lids and screw capsRecipe
Cut cucumbers into 1/8-inch-thick slices, discarding the ends. You should have about 12 cups.
Layer cucumbers and salt in a large glass bowl or crock. Cover with ice cubes. Refrigerate at least 3 hours, until cucumbers are very crisp and cold, adding more ice if needed. Drain well and rinse. Drain again.
Stir vinegar, sugar, mustard seeds, ginger, celery seeds, turmeric and pepper in large heavy nonaluminum Dutch oven. Bring to boil over high heat. Reduce heat; boil 10 minutes. Add cucumbers and onions and stir well with 2 spoons. Increase heat and bring to a rolling boil. Remove from the heat.
Pack into hot jars, leaving 1/4 inch headspace. Run small rubber spatula inside jar to remove air bubbles. Add more syrup if necessary. Clean jar threads. Adjust two-piece caps. Process 15 minutes in boiling-water canner.
Makes about 11 pints.
Adapted from "Farm Journal's Freezing and Canning Cookbook"
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