Bread and Butter Pickles
- 8 cups thinly sliced cucumbers, zucchini, summer squash, or a combination
- 1/2 medium onion, sliced
- 1/2 cup pickling salt (I used kosher)
- 3 cups white vinegar
- 1 1/2 cups granulated sugar
- 2 Tbsp mustard seeds
- 1 tsp dill seeds
- 1 tsp ground turmeric
In a glass bowl, combine the cucumbers/squash, onions, and salt. Mix well, then cover with cold water and let stand at room temperature for 2 hours. Transfer to a colander, rinse with cool water, and drain thoroughly. Sterilize your canning jars by running them in almost boiling water for several minutes. Boil a few cups of water in a small saucepan for the lids. In a large pot, combine the vinegar, sugar, mustard and dill seeds, and turmeric. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
IF YOU ARE MAKING REFRIGERATOR PICKLES: Let the solution cool. Pack your vegetables into your jars and pour the solution over them, covering completely. Screw on lids and let sit in your refrigerator at least 48 hrs before eating, IF YOU ARE CANNING YOUR PICKLES: While the solution is still hot, stir in the vegetables and return to boiling. Pack the vegetables into the hot jars to within 1/2″ at the top of the jar. Ladle hot pickling liquid into the jars to cover the vegetables, leaving 1/2″ headspace. Place jars in the canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove the canner lid and wait 5 minutes before removing the jars. Makes about 5 eight-ounce jars.