Bread and Butter Pickles

This recipe comes from Summer in a Jar by Andrea Chesman. The amounts called for are for one pint jar. I typed the recipe exactly as it appears in the book.

Ingredients
2 1/2 cups thinly sliced cucumbers
1/2 cup thinly sliced onion
1 1/2 tsp pickling salt
1/2 cup white vinegar
3 T sugar
1/4 tsp tumeric
1 tsp mustard seeds
1/2 tsp mixed pickling spices
dash of hot pepper sauce

Directions
In a large bowl, combine the cucumbers, onion, and salt. Mix well. If you are multiplying this recipe, do not use more than 3 T of salt and be sure to rinse the cucumbers before packing jars. Cover the cucumbers with cold water and let stand for 3 hours. Drain. If the cucumbers taste salty to you, rinse and drain again.

In a nonaluminum saucepan, combine 1/2 cup vinegar, 3 T sugar, and 1/4 tsp turmeric for each jar. Heat to boiling. While the brine heats, pack the jars.

Into each hot sterilized pint jar, place 1 tsp mustard seed, 1/2 tsp pickling spices, and a dash of hot sauce. Pack with the cucumbers and onions, leaving 1/2 inch head space. Seal. Process in a boiling water bath or steam canner for 5 minutes. Adjust seals if necessary. Cool undisturbed for 12 hours. Store in a cool, dry place.

Notes:
I frequently skip the onions simply because I don’t have them or the time to cut up the onions. The onions would stretch the cucumbers a bit further.

I also skip the mustard seed.

I never use table salt, but I have used kosher salt. This time I used pickling salt which I found on clearance at Walmart.

I never use hot sauce.

The recipe doesn’t specify it, but pickles usually need to sit for at least six weeks before eating.

I prefer using the wide mouth pint jars which are easier to pack with cucumber slices. I really shove the slices into the jar. If the liquid doesn’t fill the jar to the 1/2 inch head space, I do top off with hot water. Generally, I don’t need much extra water to get the right head space.