How to Pickle Cucumbers

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
• Strainer
• 3-quart saucepan
• 6 1-quart preserving jars with lids and bands
• Canning jar lifter or tongs

How to:

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.

5. Carefully remove jars with canning jar lifter or tongs and place upright on towel. Cool completely.

Expert tips:

• After 24 hours, check seal on cooled jars by pressing middles of lids with finger. If the lids spring back, jars are not sealed and must be stored in refrigerator.
• Store completely sealed unopened jars in a cool, dry place up to a year. Once opened, store in refrigerator up to 3 weeks.
• Use only fresh, blemish-free cucumbers and onions.

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