Bread-And-Butter Pickles

Let's Cook

1. Step 1.

   Wash, then cut an ⅛-inch slice from the blossom end of: 2 ½ pounds pickling cucumbers

2. Step 2.

   Cut into ¼-inch-thick slices. Peel and cut into ¼-inch-thick slices: 1 pound onions

3. Step 3.

   Combine the cucumber and onion slices in a large bowl and toss well with: 3 ½ tablespoons pickling salt

4. Step 4.

   Cover with a towel, scatter a layer of ice cubes over the towel, and refrigerate for at least 4 and for up to 12 hours. Transfer the vegetables to a colander, rinse under cold water, and drain well. Prepare a water-bath canner or prepare a water bath for low-temperature canning, gather all your canning equipment, and have ready 5 clean, hot pint jars.

5. Step 5.

   Combine in a large pot: 3 cups distilled white vinegar; 3 cups sugar; 1 ½ tablespoons mustard seeds; (1 ½ teaspoons red pepper flakes); 1 teaspoon celery seeds; 1 teaspoon ground turmeric; ¼ teaspoon ground cloves

6. Step 6.

   Bring to a boil, stirring until the sugar is dissolved. Add the vegetables, stir to mix, and heat until the syrup just begins to boil. With a slotted spoon, pack the hot slices into the prepared jars and add the hot brine, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.