Bread and Butter Pickles

   I had a ton of cucumbers grow in my garden this year and I wanted to try canning some pickles for my husband.  While I do not eat pickles, he really enjoys them with his lunch.  I found a bread and butter pickle recipe that looked good and that I didn't have to wait weeks to can.  I simply put the cucumbers on ice for a few hours and then canned the pickles.

   I picked up a bottle of pickling spices at the store along with pickle crisp to keep the pickles crispy.  My cousin absolutely loved the pickles and my husband thought they were good as well, though they were a little sweet.  I thought for my first attempt they ended up pretty well. 

Bread and Butter Pickles (from Ball's Blue Book Guide to Preserving)
4 pounds cucumbers, cut into 1/4 inch slices
2 pounds onions, thinly sliced
1/3 c. pickling salt
2 c. sugar
2 T. pickling spice
1 t. celery salt
1 t. mustard seed
3 c. white vinegar
Ball Pickle Crisp

1.  Combine cucumber and onion slices in a large bowl, layering with the pickling salt.  Cover the entire bowl with ice cubes.  Let stand for 2 hours.

2.  Sterilize 7 pints jars and bring a boiling water canner to a boil.

2.  Drain the cucumbers and onions, rinse, and drain again.  Combine all the remaining ingredients, except the Pickle Crisp, in a large saucepan and bring to a boil.  Add the drained cucumbers and onions and return to a boil.  Cook for 5 minutes.

3.  Pack the hot pickles and liquid into hot jars, leaving 1/2 inch headspace.  Add 1 T. Pickle Crisp on top of each jar.  Remove the air bubbles and wipe the rim.  Place the lid on jars and tighten screw band to fingertip  tight.

4.  Process in a boiling water canner for 10 minutes.  Remove from the canner and let sit for 12 hours then check the seal.

This post linked to:

Full Plate Thursdays, It's a Keeper Thursdays

I'm Lovin' it Friday,  Fat Camp Friday