Bread and Butter Pickles
Adapted from the Ball Complete Book of Home Preserving
3 pounds sliced, trimmed pickling cucumbers
2 medium onions, thinly sliced
1/2 cup kosher salt
2 cups white vinegar
2 cups apple cider vinegar
1 cup granulated sugar
1 cup light brown sugar
2 tablespoons yellow mustard seeds
1 teaspoon celery seeds
1 teaspoon allspice berries
1 teaspoon ground turmeric
1/2 stick cinnamon
3 cloves garlic, peeled
1. In a glass or stainless steel bowl, combine cucumbers, onions, and salt. Mix and cover with cold water. Let stand at room temperature for 2 hours. Then transfer to a colander, rinse with cool running water and drain.
2. Prep the jars and lids while the cucumbers are marinating.
3. In a stainless steel pot, combine the vinegars, sugars, mustard seeds, celery seeds, allspice berries, turmeric, cinnamon stick, and garlic. Bring to a boil over medium-high heat, stirring to dissolve the sugars. Then add the vegetables, stir and return to a boil.
4. By now the jars should be sterilized and hot. Remove one, drain the water, and pack the vegetables to within 1/2 inch of the top, then ladle hot pickling liquid into the jar to cover the vegetables but still leaving 1/2 inch headspace. Remove the air bubbles and make adjustments to the headspace if needed by adding more pickling liquid. Wipe the rim, center the lid on the jar, and screw the band down until it's just tight. Put the jar back in the canner and fill the remaining jars one at a time.
5. Add more water to the canner and make sure that the jars are completely covered with water. Put the lid on the canner and bring to a boil. Process for 10 minutes. Remove the canner lid and turn off the heat. Let the jars sit in the hot water for 5 minutes, then remove the jars, let them cool, and store.
Should make at least 6 pint-size jars of pickles.