Bread & Butter Pickles

This recipe is fairly easy and makes by far the most delicious bread and butter pickles I've ever tasted. The recipe comes from Well Preserved by Mary Anne Dragan. It's a terrific book and I use many recipes from it -- I highly recommend it!

You will need:
4 lbs. cucumbers (about 6-8), unpeeled, cut into 1/8" slices.
4 onions, cut into 1/8" slices
2 red peppers, cut into 1/8" slices (I omitted this)
1/3 cup pickling salt
4 cups white vinegar
3 cups sugar
2 tsp. celery seed
2 tsp. mustard seed
1 tsp. ginger
1 tsp. turmeric

Combine the prepared vegetables and salt in a large bowl. Cover with ice water. Chill overnight.
The next day, drain the vegetables in a colander. Rinse well. Prepare the preserving jars.


Combine the remaining ingredients in your preserving pot. Bring to a boil over high heat.


Add the vegetables...


...and return to a boil.


Cook briefly, about 1 minute, or just until the cucumbers change colour.


Using a slotted spoon, ladle the pickles into the hot, sterilized jars. Fill the jars up with liquid to within 1/2" of the rim. Make sure that the liquid covers all the pickle slices. Release air bubbles. Wipe rims clean. Seal according to manufacturer's directions.


Process the jars in a boiling water bath for 10 minutes.


Remove from the canner. These are going to be yummy!