Five steps are all it takes to process humble cucumbers into delicious, bread and butter pickles. These sweet and savory pickles make for a great homemade gift, but we’d be remiss if we didn’t advise you to keep a jar (or three) for your own pantry for picnics, potlucks or to top off your favorite sandwich.
What you’ll need:
- 5 quarts (20 cups) thinly sliced unpeeled unwaxed medium cucumbers
- 6 medium onions, thinly sliced
- 3 cloves garlic, peeled
- 1/3 cup pickling or canning salt
- Ice cubes
- 4 ½ cups sugar
- 2 cups white vinegar
- 2 tablespoons mustard seed
- 1 tablespoon coriander seed
- 1 ½ teaspoons ground turmeric
- Large glass bowl or other nonreactive container (must be plastic, ceramic, glass or stainless steel)
- Boiling water canner
- 3-quart saucepan
- 6 1-quart preserving jars with lids and bands
- Canning jar lifter or tongs
1. In large glass bowl, mix cucumbers, onions and garlic. Sprinkle with pickling salt and cover with layer of ice cubes; mix lightly. Let this stand for 3 hours. Meanwhile, fill boiling water canner half full with water; heat until water is simmering.
2. Drain cucumber mixture well with a strainer; discard garlic. Pack cucumber and onion slices loosely into jars.
3. In 3-quart saucepan, mix sugar, vinegar, seeds and turmeric. Heat to boiling. Gently pour vinegar mixture into jars, filling until there is ½-inch space at the top.
4. Place flat lids on jars and screw bands on tightly. Place jars on elevated rack in canner; lower rack into canner. To process pickles safely, water must cover jars by 1 to 2 inches; add additional boiling water if necessary. Cover. Heat to boiling; continue boiling 10 minutes.