Bread And Butter Pickles
|Kosher salt||1 Cup (16 tbs)|
|Water||1 1⁄2 Gallon|
|Kirby cucumbers||5 1⁄2 Pound, sliced crosswise on a mandoline 1/8 inch thick|
|Cider vinegar||5 Cup (80 tbs)|
|Sugar||5 Cup (80 tbs)|
|Onions||1⁄4 Pound, thinly sliced|
|Yellow mustard seeds||2 Tablespoon|
|Celery seeds||1 Tablespoon|
|Coarsely cracked black pepper||1 Tablespoon|
1. In a very large bowl or pot, dissolve the salt in the water. Add the cucumbers, cover and soak overnight in the refrigerator.
2. In a large, heavy pot, combine the vinegar and sugar; cook until the sugar dissolves. Stir in the remaining ingredients. Drain the cucumbers and add them to the pot. Stir gently and bring to a boil, then turn off the heat. Ladle the hot cucumbers and their liquid into 6 hot 1-pint glass canning jars, leaving 1/2 inch of space at the top. Close with the lids and rings.
3. To process, boil the jars for 10 minutes. Cool the pickles to room temperature and serve immediately, or store them in a cool, dark place for up to 1 year. Refrigerate after opening.