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Bread and Butter Pickles

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Source: Adapted from this recipe provided by K-State Research and Extension.

Servings: Makes enough pickle to fill about 6 pint jars.

Prep Time: 3 hours

Instructions:

Liberate the cucumbers of any dirt and cut at least an 1/8 inch off of the blossom end (cut both ends if you can't tell) and discard. Using a mandoline, make 1/4 inch thick crinkle cut slices. Cut the onions longitudinally and toss with the cucumbers and salt in a large non-reactive vessel (look for something twice the volume). Cover with 2 - 3 inches of crushed or cubed ice and refrigerate 2.5 hours, adding more ice if needed. Combine all the Pickle Liquid ingredients in a 4 quart pot over medium high heat. When it all reaches boiling, cook for another 10 minutes.

Meanwhile, after the cucumbers and onions complete their 2.5 hour soak in the brine, drain them, add them to the boiled pickling liquid, and return to just boiling over medium heat (about 10-15 minutes). Fill your pint jars with the veggies and pickling liquid, leaving a 1/2-inch of head space. Adjust the lids and process in a boiling water bath for 10-15 minutes (according to your jar manufacturer's directions and your elevation) or try the low-temperature pasteurization treatment described on page 2 of this publication.

Notes:

Home canning is a blast, and a succesful batch of jars put up can do all kinds of wonderful things for your self-esteem; but it also requires specific directions be followed, lest you wish to bestow fun stuff like nausea, paralysis, and quite possibly dealth upon you and your loved ones. If you have questions or concerns, be sure to contact the friendly folks at your local county extension office for help (K-State's home canning site is chock full of great info!). Always do your homework; it never hurts to cross-reference a couple of sources!