Classic Bread and Butter Pickles

Name: Classic Bread and Butter Pickles
Prep time: 24 h
Cook time: 20 min
Total time: 24 h 20 min
Yield: 5 pints, 50 serving(s)
Ingredients: 4 lbs small pickling cucumbers, cut into 1/4 inch slices (about 12 cups); 2 medium onions, sliced thin; 6 tablespoons kosher salt or 6 tablespoons pickling salt; 4 cups crushed ice; 3 cups sugar; 3 cups cider vinegar; 2 tablespoons mustard seeds; 2 teaspoons celery seeds; fresh ginger (four 1/4 inch slices)

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Recipe by threeovens

This recipe makes 5 pints out of 4 pounds of small pickling cucumbers.

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READY IN: 24hrs 20mins

SERVES: 50

YIELD: 5 pints

UNITS: US

INGREDIENTS

Nutrition

4

lbs small pickling cucumbers, cut into 1/4 inch slices (about 12 cups)
2

medium onions, sliced thin
6

tablespoons kosher salt or 6 tablespoons pickling salt
4

cups crushed ice
3

cups sugar
3

cups cider vinegar
2

tablespoons mustard seeds
2

teaspoons celery seeds
fresh ginger (four 1/4 inch slices)

DIRECTIONS

In a large bowl, toss cucumbers, onions, and salt.
Transfer mixture to a large colander, alternating layers with crushed ice, finishing with ice on top.
Weight with a heavy plate and chill overnight, up to 24 hours.
Meanwhile, in a large nonreactive saucepan, combine sugar, vinegar, mustard seeds, celery seeds, and ginger; bring to a boil, then reduce heat and simmer, uncovered, 3 minutes.
Remove from heat, cool, cover, and refrigerate until cucumber mixture is ready.
Remove any unmelted ice from cucumbers and transfer to a nonreactive Dutch oven.
Strain liquid through a sieve, lined with cheesecloth, over cucumbers.
Heat cucumbers to a low boil, stirring occasionally; remove from heat.
Spoon cucumbers into sterilized pint sized canning jars.
Pour syrup over cucumbers to cover, leaving 1/2 inch head space.
Wipe jar rims with a damp cloth, put on lids and bands.
Invert jars, until cooled, to seal; store in refrigerator.

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