Bread-And-Butter Pickles

Aunt Lena's Bread-And-Butter Pickles

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 4 pounds unwaxed cucumbers - (3" to 4" long) 1/2 pound onions - (2 large) 1/2 cup coarse kosher salt = (or 6 tbsp uniodized table salt or pickling salt) Water 2 1/2 cups sugar 1 1/2 teaspoons celery seed 1 1/2 teaspoons mustard seed 1 1/2 teaspoons ground turmeric 2 1/2 cups cider vinegar To salt vegetables: Using mandolin or food processor, slice cucumbers and onions as thin as possible. In 4-quart bowl (not aluminum), layer prepared cucumbers and onions with salt. Cover with cold water. Refrigerate, covered, for 4 to 5 hours, or overnight. To heat vegetables: Drain vegetables. Rinse and drain again. Refrigerate in colander set in bowl. Meanwhile, place sugar, spices and vinegar in a 6- to 8-quart saucepan. Stir to dissolve sugar. Bring to a boil. Add well-drained vegetables all at once. Stir to encourage even heating. Heat just to a boil. To fill jars: Adjust heat to keep mixture hot, but not boiling. Using slotted spoon, fill hot, sterilized jars within 3/4- to 1-inch of top. Cover with boiling syrup to within 1/4-inch. Using tea strainer, remove spices remaining in pan, divide them among jars and seal. Discard leftover syrup. (Note: You may have as much as 2 cups leftover syrup, but it's too watered down by cucumbers to be reused.) To store pickles: Seal. Cool. Label. Store in refrigerator. Wait at least 1 month before using, to develop best flavor. But for best quality, consume pickles within 6 weeks. This recipe yields 4 pints.

Kosher Dill Pickle Mix

Kosher Dill Pickles Featuring Ball^® Kosher Dill Pickle Mix, now with Pickle Crisp^® Granules for crunchier pickles!

http://www.freshpreserving.com/recipe.aspx?r=270&utm_source=facebook&utm_medium=social&utm_campaign=barkley

You will need:

For every 2 quarts of pickles: 3 1/2 lbs pickling cucumbers (about 14 small to medium) 
2 cups water 
1 cup vinegar (5% acidity) 
1/4 cup Ball^® Kosher Dill Pickle Mix  
2 Ball^® Quart (32 oz) Fresh Preserving Jars with lids and bands

Directions:

Prepare Kosher Dill Pickles1. CUT ends off cucumbers. Cut into spears. 
2. COMBINE water, vinegar, and Ball® Kosher Dill Pickle Mix in a medium saucepan. Heat to a boil. 
3. PACK based on ENJOY NOW or FRESH PRESERVE steps below.

ENJOY NOW (Refrigerate up to 3 months): 1. POUR hot pickling liquid over cucumber spears in a large bowl. Cool to room temperature, about 30 minutes.
2. PACK cucumber spears into jars. Ladle pickling liquid over cucumbers. Place lids and bands on jars.  
3. REFRIGERATE pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.

-OR-
FRESH PRESERVE (Store up to 1 year): 1. PREPARE canner, jars, and lids according to manufacturer's instructions. 
2. PACK spears into hot jars. Ladle hot pickling liquid over spears leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. 
3. PROCESS in boiling water canner for 15 minutes, adjusting for altitude*. For best flavor, allow pickles to stand for 4-6 weeks.

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