SALLY STOTT’S “SHORT FORM” BREAD-AND-BUTTER PICKLES
The New Putting Food By was my gateway drug to home canning. "The New" part is relative, as my copy is dated 1982. While there may well have been updates since then, no matter, the 1982 PFB is tried and true.
While all the recipes and techniques are meticulous explained, the titles and origins often are not. So Sally, who ever you were, God bless you. And thank you for this "short form" pickle — I can only wonder what the "long form" was that you so successfully whittled down.
Makes 12 pints
5 quarts thinly sliced Kirby cucumbers (about 30, depending on size).
4 large onions, thinly sliced
1/2 c. kosher salt
2 quarts white vinegar
6 cups sugar
1/2 c. whole yellow mustard seed
1 T. celery seed
2 T. mixed pickling spices
Wash cucumbers, remove stem and blossom ends, slice thin with a food processor. Peel onions, slice thin. Place sliced vegetables in a non-reactive bowl, fold in the kosher salt, and let stand three hours. Drain well but do not rinse.
Combine the vinegar, sugar, and spices in a large enameled kettle and bring to a boil. When boiling, add the cucumbers and onion slices, and over medium heat, bring up to a low boil, and pack immediately in clean, hot 1-pint jars, leaving 1/2 inch of headroom. I use a slotted spoon to pack as many pickles into each jar, then go back with a ladle to fill up with liquid.
Adjust clean, hot lids and process in a boiling-water bath for 10 minutes. Remove, check seals.
Allow several weeks for the flavor to develop.
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