Homemade Bread & Butter Pickles
This recipe was taken from Mommys Kitchen.net
Note to myself: If I Double the recipe I will be able to use an entire bowl of sliced cucumbers. I used 1 qt equals roughly 2 lbs. of sliced cucumbers to figure out how many lbs of cucumbers that I sliced from the garden.
Love that sound. It is like I won something.
2 cups cider vinegar (5% acidity)
1 cup water
1 tsp salt
1 tsp celery seed
1 Tbsp mustard seed
1-1/2 Tbsp mixed pickling spice
(cinnamon stick, ginger, mustard seeds, cloves, peppercorns, chilies, etc.)
3-1/2 pounds cucumbers, cut into 1/4″ slicesIn a 5-quart pot (non-aluminum), combine sugar, vinegar, water and spices.
Bring to a boil, stirring to dissolve sugar.
Add cucumber slices.
Return to a boil, stirring gently and trying to submerge slices as they cook.
When the pot returns to a boil, boil for 90 seconds, then remove from heat.
The slices should have changed from a bright cucumber green to a darker pickle green.Using tongs or a slotted spoon, fill hot jars with pickles slices, then fill each with pickling liquid, leaving 1/8″ head space.
(You may have extra brine; you can refrigerate this up to a week if you are making another batch soon.) Ahhh yes, you will have extra brine for sure…Wipe rims clean with a damp paper cloth and add lids and rings.
Process in a boiling water bath — 20 minutes for quarts, 10 minutes for pints.
Begin timing when the water has returned to a boil after you submerge your jars.