We finished up the cucumber harvest with a batch of sweet and tangy bread and butter pickles.
First, cucumbers were cleaned thoroughly, then cut into appropriate spears for the jar sized used. I used half pint jars and cut the cucumbers accordingly. Even though the cucumbers were harvested at obviously different sizes it is important to have end pickles that are the same size to allow for even and thorough cooking/processing.
Next, the cucumbers and thinly sliced white onions were soaked in a pickling salt and water brine for a few hours.
3 cups white vinegar and 2 cups sugar were brought to a boil.
Mustard seed, celery seed and turmeric were added.
The mixture is brought to a boil. At this point the liquid has taken on the characteristic orange tinted color of bread and butter pickles due to the turmeric.
Meanwhile the cucumbers and sliced onions were rinsed well to remove the salt, then added to the boiling mixture.
The previously prepared jars were packed with the cucumbers and onions then filled with the liquid. Air bubbles were removed and jars were sealed then placed in the boiling water bath. Jars were processed for 25 minutes per recommended elevation adjustment.
This recipe has been the crowd favorite versus the dill pickles previously posted. Truly delicious!