Two way bread and butter pickles
This recipe calls for canning salt, which has no additives. If you don’t have canning salt, regular salt works.
Pickling, garden or English cucumbers are best for this recipe.
Ingredients
4 pounds cucumbers, cut into 1/4” slices
1-1/2 to 2 pounds onions, thinly sliced
1/3 cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar, clear or cider, 5% acid
7 pint canning jars with lids
Instructions
Combine cucumber and onions and layer with salt, cover with ice cubes and let stand 1-1/2 hours. Drain, rinse, drain again.
Combine remaining ingredients in pan and bring to boil.
Add cucumbers and onions and return to boil.
Pack hot pickles and liquid into hot jars, leaving 1/4” headspace. Remove air bubbles by running knife around inside edges.
Clean rims with wet, clean cloth.
Adjust two piece caps to seal.
Storing:
If you want pantry stable pickles process 10 minutes in boiling water bath.
To store in refrigerator, cool to room temperature before refrigerating