Here are a few pictures of the process. You don't have to use this wavy cutter, but I think they look neat and it's pretty easy to use. (I also love it for slicing cheese- it's this one from The Pampered Chef). Another thing to note is that the hot syrup will stain anything that is white, because the turmeric makes it a bright yellowish orange. You won't want to use your white spatulas!
I found the recipe in this brochure. It gives more details, including changes for high altitudes. (Pickling Vegetables PDF)
Bread & Butter Pickles
Printable version here
3 pounds pickling cucumbers
4 cups (1 ½ lbs.) thinly sliced white onions
¼ cup pickling salt
Ice
2 cups white vinegar
2 ¼ cups granulated sugar
1 tbsp. mustard seeds
2 ¼ tsp. celery seeds
½ tbsp. turmeric
1. Wash cucumbers; cut into ¼” slices (do not include ends of the cucumbers). Combine cucumbers and onions in large bowl (or bucket); add pickling salt. Cover with 2 inches of ice. Chill for 3-4 hours. Drain.
2. Combine vinegar, sugar, mustard & celery seeds, and turmeric in a large pot. Bring to a boil and cook for 10 minutes. Add cucumbers and onions and slowly reheat to boiling. Turn off heat.
3. Fill hot, sterilized pint jars with pickles and syrup, leaving ½” headspace. Wipe rims clean and place lids on jars, and screw on rings until finger-tight.
4. Place jars on a rack in a pot half filled with warm water (120-140º). Add more hot water if necessary to ensure jars are covered by at least 1 inch of water. Heat water to 180º, and then start a timer. Process for 30 minutes, making sure water stays at least 180º. Immediately remove jars to a towel and/or rack to cool.
5. Store for 4-5 weeks before eating to fully develop the flavor. Store unopened jars at room temperature for up to 1 year.
Yield: 4 pints (recipe may easily be doubled)
Why I love it? They taste great, are economical, and I like knowing exactly what's in them. They lack the artificial food coloring that most store-bought pickles contain. They also make great gifts!
