Deb's Bread and Butter Pickles

Recipe View Brining the Cucumbers: In a large, non-reactive pot, dissolve salt in 2 quarts of water. Submerge the cucumber slices in the brine. Add ice to keep the water cold. Soak for 2 hours.

Recipe View Rinsing: Drain the salt water. Rinse the cucumber slices thoroughly twice with fresh water, then drain well.

Recipe View Preparing the Pickling Syrup: In a large pot, combine sugar, 4 cups of water, apple cider vinegar, turmeric, mustard seed, and celery seed. Bring to a boil over medium-high heat. Reduce heat to low and gently add the cucumber slices.

Recipe View Simmering: Simmer until the cucumbers are heated through but still crisp, about 10 minutes. Avoid boiling to maintain texture.

Recipe View Sterilizing Jars: Sterilize canning jars and lids in boiling water for at least 5 minutes. Keep jars hot until ready to fill.

Recipe View Jarring the Pickles: Pack the hot cucumber slices into the hot, sterilized jars, leaving 1/4-inch headspace. Gently tap the jars to remove air bubbles. Wipe the rims of the jars with a clean, damp cloth. Center lids on the jars and screw on the bands until fingertip tight.

Recipe View Pickling: Let cucumbers pickle for 2 weeks before eating, shaking each jar once daily to distribute the flavors.