Classic Bread and Butter Pickles

Submitted by threeovens

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

 

• Ready In: 24hrs 20mins
• Ingredients: 9
• Yields: 5 pints
• Serves: 50

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)

directions

1. In a large bowl, toss cucumbers, onions, and salt.
2. Transfer mixture to a large colander, alternating layers with crushed ice, finishing with ice on top.
3. Weight with a heavy plate and chill overnight, up to 24 hours.
4. 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.
5. Remove from heat, cool, cover, and refrigerate until cucumber mixture is ready.
6. Remove any unmelted ice from cucumbers and transfer to a nonreactive Dutch oven.
7. Strain liquid through a sieve, lined with cheesecloth, over cucumbers.
8. Heat cucumbers to a low boil, stirring occasionally; remove from heat.
9. Spoon cucumbers into sterilized pint sized canning jars.
10. Pour syrup over cucumbers to cover, leaving 1/2 inch head space.
11. Wipe jar rims with a damp cloth, put on lids and bands.
12. Invert jars, until cooled, to seal; store in refrigerator.