Pickles

Bread & Butter

Adapted from Granny's Bread & Butter Pickles

Ingredients

Sliced pickle cumbers to fill 1 qt jar

1/4 sweet onion sliced thinly

3-4 Tbsp pickling salt

Crushed ice

2 C white vinegar

2/3 C white sugar

2/3 tsp yellow mustard seed

2/3 tsp celery seed

2-3 black peppercorns

Instructions

1. Put sliced cucumbers and onion in a shallow bowl. Sprinkle on salt and stir to make sure everything is covered in salt. Top with 1-2" of crushed ice, cover, and set aside for 3 hours.

2. When the 3 hours are up, put vinegar, sugar, mustard, celery seed, and black peppercorns in a pot. Bring to a boil.

3. While you're waiting for the vinegar to boil, rinse onions and cucumber and drain them well. Rinse and drain again. 

4. When the vinegar comes to a boil, add the cucumbers and return to a boil, then turn everything off.

5. Fill your jars, wipe the rim, add your lid & ring, tightening it. Add to a pickling pot for 15-20 minutes. 

6. Remove the jars and cool for 12-24 hours. Check to see if the jars sealed (see 8). Date the lid. Store in a cool dark place and allow 4-5 weeks for the flavors to develop.

7. These expire in 18 months from the date of canning.

8. If they did not seal, replace the jars with new lids and tops, and refrigerate. Use within 1-2 days.