Ittttt’s canning season!! Just quickly wanted to share my favorite bread and butter pickle recipe. Because, cucumbers. SO many cucumbers. I don’t share specific canning process instructions because, well, it has a small amount of risk. I recommend learning how to waterbath can from someone with experience, and also do some reading about it. So, do your research and learn from someone who knows!
- 10 cups of sliced, small, crisp cucumbers (I slice mine about 1/8-1/4 inch thick)
- 1/4 cup kosher or canning salt
- 1/2 cup water
- 2 cups white vinegar
- 1 cup sugar (I use raw cane sugar)
- 2 tablespoons mustard seeds
- 1 teaspoon turmeric
- 1 teaspoon celery seeds
- After slicing the cucumbers, place them in a colander or strainer in the sink, and toss with salt. Allow them to sit for 1-2 hours, then lay in a single layer on a sheet pan that’s lined with a towel or paper towels. Let dry overnight. This will help them stay crunchy!
- The following day, combine vinegar, sugar, water, and spices and heat to a boil.
- Fill sterilized canning jars in whatever size you prefer with the cucumbers, packing as tightly as you can, and leave about 1/2 inch of space at the top.
- Fill jars with vinegar mixture (again, leaving 1/2 inch space at the top).
- Seal the jars appropriately. (I use a waterbath canner.)
- Store for at least two weeks before opening. I recommend serving them chilled. I love to use these in chickpea ‘tuna’ salad.