Bread-And-Butter Pickles (Cukes or Summer Squash)

Since I've got 9 zucchini plants getting busy in the garden, the crispy version of this recipe intrigues me. Off to find pickling lime in the am. This recipe is from the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand, Extension Food and Nutrition Specialist at Utah State University, July 1995.) The document has detailed information on water bath processing times & when low temp pasteurization can be used in certain recipes to get firmer, more appealing product so I have included the web address as well rather than copy all it it. http://www.arizonafreepress.com/survival/canning/utah_can_guide_06.pdf

• Ready In: 12 hrs 20 mins
• Yields: 8 pints

Ingredients

• 6  lbs cucumbers (4- to 5-inch pickling cukes or 1 to 1 1/2 inch diameter zucchini or summer squash)
• 8  cups onions, thinly sliced (about 3 pounds)
• 1⁄2 cup salt (pickling type)
• 4  cups vinegar (5 percent)
• 4 1⁄2 cups sugar
• 2  tablespoons mustard seeds
• 1 1⁄2 tablespoons celery seeds
• 1  tablespoon turmeric, ground
• 1  cup pickling lime (optional, for use in variation below for making firmer pickles) (optional)

Directions

1. Wash cucumbers or squash. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.
2. Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling.
3. Fill pint jars with slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process 10 minutes for under 1000 foot elevation, 15 minutes for 1000 to 6000 foot elevation & 20 minutes for over 6000 foot elevation or use low-temperature pasteurization treatment referenced in recipe description.
4. Variation for firmer pickles:
5. Wash cucumbers. Cut 1/1 6-inch off blossom end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container. Avoid inhaling lime dust while mixing the lime-water solution.
6. Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution, rinse, and resoak 1 hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle. Drain well.
7. Procede as with step #2 above.