Bread & Butter Pickles

Ingredients

• 8 cups water
• 1/2 cup pickling salt
• 1 1/2 cups thinly vertically sliced yellow onion
• 5 lbs pickling cucumbers (thin skinned), cut into 1/4-inch thick slices
• 4 1/2 cups white vinegar
• 3 cups sugar
• 2 1/2 Tbsp mustard seeds
• 1 1/2 tsp celery seeds
• 1 1/2 tsp turmeric
• jalapeno peppers, optional

Combine water and salt in a large container and stir. Add onion and cucumber and let stand at room temperature for 3 hours. Drain brine and rinse with cold water.

Combine vinegar and remaining ingredients in a large pot. Bring to a boil. Add the cucumber mixture and bring to almost a boil. Using a slotted spoon, remove the hot cucumber mixture and divide into 6 (1-pint) hot, sterilized jars. Divide the hot vinegar mixture among the jars, filling to 1/2 inch from the top.

Remove air bubbles and wipe jar rims. Cover with metal lids and screw on bands. Process in boiling-water bath for 15 minutes. Remove jars from water bath. Cool completely, checking for a proper seal.

For best flavor, allow 2 weeks before eating. Store in a cool, dark place for up to 1 year.
 
Nutritional Information
Serves 24 ~ serving size about 1/3 cup
Per serving: 42 Calories, 0.1 g, 1 g Protein, 11 g Carbohydrate, 1 g Fiber, 0 mg Cholesterol, 0 mg Iron, 194 mg Sodium, 17 mg Calcium

Bread and Butter Pickles
Source: Cooking Light August 2014, adapted from The Foothills Cuisine of Blackberry Farm