Bread and Butter Pickles

• Vegan
• Gluten free

• Produce

  • 10 Garlic cloves
  • 2 lb Onions
  • 5 lb Pickling cucumbers
  • 1 tsp Red chili flakes

• Baking & Spices

  • 1 1/2 tsp Celery seeds
  • 1/8 tsp Cloves, ground
  • 2 tbsp Mustard seeds
  • 1/3 cup Pickling salt
  • 4 cups Sugar
  • 1 tsp Tumeric

• Oils & Vinegars

  • 3 1/2 cups Vinegar

Found on theyummylife.com

Description

Ingredients

• 5 lbs. pickling cucumbers, sliced 1/4 thick (16 cups when sliced)
• 2 lbs. onions, halves and thinly sliced (6 cups when sliced)
• 1/3 cup pickling salt (or 1/2 cup kosher salt)
• 3-1/2 cups vinegar; use white or cider or half-and-half combination
• 4 cups sugar
• 10 garlic cloves
• 2 tablespoons mustard seeds
• 1-1/2 teaspoons celery seeds
• 1 teaspoon red chili flakes
• 1/8 teaspoon ground cloves
• 1 teaspoon tumeric
• optional: 3/4 teaspoon Pickle Crisp granules

Directions

• Combine sliced cucumbers, onions, and salt in large bowl; toss to combine; cover and refrigerate for 3-4 hours (or as long as 12 hours). Drain in colander, rinse well under running water for 2 minutes, tossing vegetables as they are rinsing. Drain.  In 8-quart pot, combine vinegar, sugar, garlic, mustard and celery seeds, pepper flakes, cloves, and tumeric; heat over high heat until boiling. Add cucumber/onion mixture, stir, and return to boil. Turn off heat.FOR REFRIGERATOR STORAGE, pickles are finished. Transfer the cucumber/onion mixture to lidded jars or containers, cover with hot liquid, and place in refrigerator for at least 24 hours before eating.  Pickles can be stored in the fridge for 2-3 months.FOR SHELF-STABLE STORAGE, PROCEED WITH WATER PROCESS CANNING: (Optional: Before filling jars with other ingredients, add 1/8 teaspoon pickle crisp granules to each heated jar.)Use tongs or a slotted spoon to fill hot pint jars with cucumber/onion mixture, filling to just below where the jar rim begins, pressing down with tongs/spoon to fill in any gaps in jars. Ladle hot vinegar liquid into jars, allowing 1/2 headspace. Insert chopstick or bubble remover down sides of jars, drawing it towards the center to release any trapped bubbles; refill jars, if necessary, to restore 1/2 headspace. Clean jar rims with wet paper towel. Add lids to each jar; screw on rings just until finger tight.Bring water to a boil in water process canner, add jars making sure there is at least 1 of water over top of jars. Cover canner, return water to a boil, and process jars for 10 minutes. Remove lid and turn off heat, leaving jars in water for 5 minutes. Use jar lift to remove jars vertically from water and rest on towel undisturbed for 12 to 24 hours.Store jars in cool dark place. Shelf stable for at least 1 year.