GRANDMA’S BREAD AND BUTTER PICKLES

READY IN: 50mins

YIELD: 5-6 500 ml jars

INGREDIENTS

• 15 cups sliced pickling cucumbers
• 2 onions, thinly sliced
• 1⁄4 cup pickling salt
• 4 cups cracked ice
• 2 1⁄2cups cider vinegar
• 2 1⁄2cups sugar
• 3⁄4 teaspoon turmeric
• 1⁄2 teaspoon celery seed
• 1 tablespoon mustard seeds
• 1 large sprig of fresh dill
• 1/2 tsp of pickling spice

INSTRUCTIONS

1. Slice cucumbers in ¼ inch thick slices.  They can’t be too thin or they will fall apart.  Slice onions thinly.
2. Combine cucumbers, onions, salt and ice in a large bowl.  The cold ice keeps the slices crunchy. Mix well.  Cover in plastic wrap then put a weight on and allow to stand 4 hours.
3. After 4  hours, rinse with cold water and drain thoroughly.

TIP: While waiting, sterilize your jars.  Boil them in water for 10 min then drain.  There are other methods online.

1. In a large pot, combine vinegar, sugar, turmeric, celery seed, and mustard seed in a large pot.  Add cucumbers and onions.
2. Turn on the heat but keep it below a simmer.  Do not let it boil. You will see the cucumbers take on an olive green look as the turmeric and spices are absorbed. This takes about 20 -30 minutes. Occasionally stir with spatula.  To ensure all cucumbers are being heated.  You’ll know they are done when the cucumber slices have taken on a yellow/green look.  Turn off heat.
3. Place dill sprig and pickling spice in bottom of each jar, spoon in cucumber and top with liquid.  Leave ¼ inch for sealing
4. Cap and place in water bath for 10 minutes until sealed. 

They are ready to eat immediately.  We prefer them refrigerated! Yum.

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