Sharon’s Bread-and-Butter Pickles (With Tommy Spice)

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    Sharon’s Bread-and-Butter Pickles (With Tommy Spice)

    Serves 10
    Meal type Condiment
    By author Adapted from Sharon B.
    This Bread and Butter pickle recipe highlights how easy it is to make pickles at home. The pickles are crispy, flavorful and wickedly addictive. My favorite bread and butter pickles!

    Ingredients

    • 6lb cucumbers
    • 2lb onions
    • 1/3 cup canning salt
    • 2 large garlic cloves (slice, add one slice per jar)
    • 4 cups sugar
    • 2lb ice cubes ((2 trays))
    • 2 tablespoons mustard seed
    • 1.5 teaspoons celery seed
    • 1.5 teaspoons tumeric
    • 4 cups apple cider vinegar

    Note

    This recipe is a starting point and lends itself to customization, that is, add the herbs and spices you like, leave out those you don't. I usually add a slice of ginger and garlic, and a couple peppercorns per jar. Other times I'll add a bay leaf, clove and cinnamon stick. Experiment to find your favorite combination of seasonings for the pickles. Also, sometimes I spiralize (cut) the cucumber like super-thin ribbons. This works great for pickles destined for sandwiches; the pickles stay put.

    Directions

    Step 1
    Wash and slice cucumbers. Thickness and cut are up to you: crinkle cut, thin or thick cut medallions, spiralizer noodles.
    Step 2
    Peel and slice onions thinly. Combine cucumbers and onion; add salt and mix. Cover with the ice cubes and let stand 3 hours. Drain in colander. I don't usually rinse.

    Step 3
    Combine sugar, mustard and celery seed, turmeric, and vinegar in large pot. Heat for 5-10 minutes to a simmer to meld flavors, dissolve sugar and make syrup.
    Step 4
    Pack uncooked cucumbers and onions in pint jars (10-12) leaving one inch from the top clear. Add any additional flavorings per jar at this time, such as one clove or one slice of ginger per jar. Your choice, or don't add anything for a traditional Bread and Butter Pickle.
    Step 5
    Pour syrup in jars, leaving 1/2" head space. Wipe top of jar clean, add lid, tighten securely but not crazy tight. The air needs to escape. Process in a boiling-water bath for 10 minutes, then remove to cool.


    Step 6
    After an hour, make sure lids are sunken in, showing a vacuum seal has occurred. Enjoy and refrigerate after opening.