Classic Bread and Butter Pickles
- Ready In:
- 24hrs 20mins
- 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)
- 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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