Bread and Butter Pickles

Bread and Butter Pickles
I don't like most pickles.  They taste like vinegar.  Not that I don't like vinegar, but a pickle should be full of flavor and zest.

Canning, after all, is meant to bring back the flavor and feeling of summer, months later when winter winds blow through.

But it better be a good pickle.  Thank goodness.  These are good pickles.
Layer the the cucumbers and onions in a bowl like you were making lasagna.
Cucumber, salt, onions, salt, crushed ice.  Repeat until you fill the bowl and put an extra layer of ice on top.  Cover it with a towel and set it in your sink.

You want enough ice to keep it cold - not to freeze it.  Freezing will make the pickles mushy.  Let it stand for 2 hours.

Drain, rinse, drain again.  We want to get rid of all the loose salt (now dissolved.) The goal is to have our cuke's and onions absorb the salt  - not be coated in it.

Combine the remaining ingredients in a large pot and bring to a boil.  As soon as it starts to boil, add the drained cucumbers and onions and return to a boil.  As soon as it tarts boiling again, turn off the heat (or remove from heat if electric stove.)

Pack hot pickles and liquid into pre heated jars, leaving about 1/4 inch head-space.  Remve the air bubbles.  Secure a proper two piece cap and process 10 minutes in a boiling water canner.

Cucumbers, about " cut into ¼" slices.4 lbs
White Onions, thinly sliced2 lbs
Canning Salt1/3 cup
Sugar2 cups
Vinegar3 cups
Mustard Seed2TBS
Celery Seed2 tsp
Tumeric1 TBS
Ginger1½ tsp
Peppercorns1 tsp

about 7 pints.  You'll probably want more. 

Pick up a good canning book or get the instructions that came with your equipment.  Follow all normal canning instructions to ensure safe food.  Believe it or not, canning is really easy and even kind of fun.

Pickles need to "cure" so that their flavor can bloom and change.  Store them at room temperature for eight (8) weeks.  That will seem like an eternity.  Some say they are ready at four (4).  They're not.  Not these pickles anyways.

If you want to double the recipe, go ahead and twice the cukes and onions in the icing stage.  But only cook in the amounts specified.  So when you're cooking and canning.  You'll need to run two loads.  Otherwise they cook to long at "mostly boiling" and get soggy.

Low-Fat Options:
Good News!  Theirs no fat in pickles!