Classic Bread And Butter Pickles

Total Time: 24 hrs 20 mins Preparation Time: 24 hrs Cook Time: 20 mins

Ingredients

• 4 lbs small pickling cucumbers, cut into 1/4 inch slices (about 12 cups)
• 2 medium onions, sliced thin
• 6 tablespoons kosher salt or 6 tablespoons pickling salt
• 4 cups crushed ice
• 3 cups sugar
• 3 cups cider vinegar
• 2 tablespoons mustard seeds
• 2 teaspoons celery seeds
• fresh ginger (four 1/4 inch slices)

Recipe

• 1 in a large bowl, toss cucumbers, onions, and salt.
• 2 transfer mixture to a large colander, alternating layers with crushed ice, finishing with ice on top.
• 3 weight with a heavy plate and chill overnight, up to 24 hours.
• 4 meanwhile, in a large nonreactive saucepan, combine sugar, vinegar, mustard seeds, celery seeds, and ginger; bring to a boil, then reduce heat and simmer, uncovered, 3 minutes.
• 5 remove from heat, cool, cover, and refrigerate until cucumber mixture is ready.
• 6 remove any unmelted ice from cucumbers and transfer to a nonreactive dutch oven.
• 7 strain liquid through a sieve, lined with cheesecloth, over cucumbers.
• 8 heat cucumbers to a low boil, stirring occasionally; remove from heat.
• 9 spoon cucumbers into sterilized pint sized canning jars.
• 10 pour syrup over cucumbers to cover, leaving 1/2 inch head space.
• 11 wipe jar rims with a damp cloth, put on lids and bands.
• 12 invert jars, until cooled, to seal; store in refrigerator.