7:32:00 PM
Now that we have pickling cucumbers coming each week I am working on perfecting my Bread & Butter and Dill Pickles. First the Bread & Butter... Using the fresh picklers from my vine in the back yard here is the recipe that I found that will be a great addition to the canning pantry.

This recipe is taken from the Ball Complete Book of Home Preserving...

Bread and Butter Pickles
10 cups sliced pickling cucumbers 
3 onions, thinly sliced
1/2 cup Kosher salt
3 cups white vinegar
2 cups sugar
1 teaspoon turmeric
1 teaspoon celery seed
2 teaspoons mustard seeds

Note: Do not use the ends of the cucumbers. The enzyme in the blossom end will make the pickles mushy.
Combine cucumbers, onions, and salt in a large bowl. Mix well and set aside for 2-3 hours in the refrigerator.
Rinse the cucumbers several times then drain thoroughly.
Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot. Place pot on medium low heat. Add the cucumber mixture and bring almost to a boil, but DO NOT ALLOW TO BOIL. Remove from heat.

Using a slotted spoon ladle cucumber and onion first to the jars and then fill with liquid to 1/2" headspace.  Remove air bubbles, refill to headspace if necessary.  Clean rims, add hot lids and rings. Process 15 minutes in a hot water bath at a full boil.

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