|Bread & Butter Pickles|
Ingredients for ZIPPY Bread & Butter Pickles :
2 1/2 pound cucumbers sliced about 1/4" thick (mine were closer to 1/8") about 8 cups
2 large thinly sliced red onions, about 2 cups
1/3 C. pickling salt
2 C. apple cider vinegar
1 C. water
1 1/ 4 C. packed light brown sugar
1 T. grated peeled fresh ginger
1 T. turmeric
1 T. yellow mustard seeds
1 1/2 t. whole coriander seeds
1 t. celery seeds
2 fresh jalapenos or Fresno chilies pricked with a toothpick
Sterilize the jars and lids.
Ladle the hot vegetables and brine into clean sterile jars. Press the vegetables to submerge below the vinegar leaving 1/2" head space. Wipe the rims. Place the lids and bands onto the jars and process in boiling water bath 10 minutes. (Water should cover the lids by at least 1" and start the time after the water comes to a full boil.) Remove the jars to a clean kitchen towel and leave undisturbed to seal.