Making Pickles

We found ourselves over-run with cucumbers, in a very good way, by the end of last week. Two of my friends gave us a bag and Kody’s parents gave us a bag and I had bought a few from my favorite local grower. Unfortunately we didn’t get our own planted, but this works out and we can help take their overflow! Last year we didn’t get to make pickles and our last jar from two years ago is almost gone. So this was the perfect time to restock our pickle shelf. We all love the bread and butter pickles most in this house, so that is what I made.

Here’s how I make pickles:

First, find yourself a bunch of yummy cukes. I ended up using just the two color pickling cucumbers, so I still have the pretty dark ones to eat. :)

Wash them, and slice them paper thin. I use the vegetable slicer that attaches to the front of my Kitchenaid standing mixer. This makes quick work of slicing all those cukes!

After you’ve sliced your cucumbers put them in a large pot. You’re going to want to use a Stainless Steel or Enamel pot. Do not use Aluminum or your pickles will taste funny. I used my brand spankin’ new Paula Deen enamel covered steel pot. I’ve wanted this since they first started carrying them at WM. So pretty!

Once they’re in the pot, sprinkle 1/2 cup Pickling Salt over them and then cover them with ice cubes and weight (I use plates). Put the lid on and leave them alone for 3 hours in the refrigerator, if possible. I’m pretty sure the salt/ice/weight combo helps to take water out of the cucumbers and make them crispier.

After your three hours, get your jars and seals ready. Sterilize the jars and keep them hot. Heat your seals. Drain the cucumbers well. Add the rest of your ingredients to the pot and bring all of that to a boil. Above is my set up.

Once the pickles are boiling fill the hot jars to 1/8″ below the top. Add the seals. The jars will seal themselves. Let them sit 4-6 weeks before enjoying. :)

Bread and Butter Pickles

6 quarts of cucumbers
5 cups sugar
1 1/2 teaspoons Turmeric
1/2 teaspoon cloves
2 Tablespoons Mustard seed
1 teaspoon celery seed
5 cups vinegar (cider or white, I used a mixture)

Makes 6 Quarts. I use pints because I prefer a smaller pickle jar in the fridge. Do what works for you. These are super easy and so good!

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