Wednesday, September 17, 2014


When I was a little girl I watched my (very German) Aunt Welentina Ezlinger make pickles in her basement. I climbed up on a stool and watched her line up the hot jars and put "seeds" in each one. She then packed the jars tight with cucumbers from her garden and poured a hot vinegar liquid over them. That was almost 60 years ago, but I remember it like it was yesterday. I was so impressed!! I think of her when I make this recipe.

We love these bread and butter pickles!! They are fresh and bright tasting and are worlds better than commercial pickles!!

4 cups water
1/4  cup pickling salt (not regular salt)
10 large pickling cucumbers
ice cubes (I use 2 trays of ice cubes)
3 cups sugar
2 cups water
2 cups apple cider vinegar
2 teaspoons ground turmeric
2 teaspoons mustard seed
1/2 teaspoon celery seed
Wash the pickling cucumbers and slice them into 1/8" slices (I cut mine just a tad thicker than 1/8").
In a LARGE bowl, mix 4 cups water and 1/4 cup pickling salt until well dissolved. Add cucumbers and ice cubes and gently swirl, making sure the slices are all submerged.  Let cucumber slices soak for two hours.
After 2 hours, drain the cucumbers (throw away the liquid) and rinse completely with fresh water (I rinse mine 2 or 3 times).
In a large/deep pan, mix 3 cups sugar, 2 cups water, 2 cups apple cider vinegar, 2 teaspoons ground turmeric, 2 teaspoons mustard seed and 1/2 teaspoon celery seed. Bring this mixture to a boil.
Reduce heat to LOW and put the cucumber slices in. Stir gently and let the cucumber sit in the hot liquid until they are all hot (but not cooked). Don't let the cucumbers boil.
Remove the slices from the hot liquid (with tongs) and pack directly into sterilized PINT size mason jars (pack as many as you can get into the jars...pack tightly).
When the jars are all packed with cucumber slices, bring the pot of vinegar liquid back to a boil. Remove from the heat and pour into the jars of cucumber slices, to within 1/4" of the top. Run a CLEAN knife around the sides of the jars to remove any air bubbles.
Wipe off the rims of the jars with a clean moist towel and screw on the two piece lids.
If you are going to use these pickles within 2-3 months, you can just keep them in the fridge at this stage.  If you want to keep them for a lot longer or if you want to store them in the pantry, you'll have to process the PINTS immediately in a hot water bath for 10 minutes.
Whether you keep them in the fridge, or put them through a hot water bath, you will have to let the cucumbers "pickle" for 2 or 3 weeks before you eat them, gently "shaking" the jars once a day.


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