This is a great recipe for bread and butter pickles. Last year the Marasco-Newton shareholders got together for several pickling "parties" and we pickled many many pounds of cukes and had a great time doing it. —Debbi McGee
1 1/4 pound of cucumbers cut into 1/2 inch slices
1 onion, thinly sliced
2 tbsp kosher salt
2 cups ice cubes
1 cup cider vinegar
1 cup sugar
1/4 tsp turmeric
1 tbsp mustard seeds
1/2 tsp celery seeds
1/4 tsp cayenne (or to taste)
In a large bowl combine the cucumbers and onion, sprinkle with salt, toss well. Add the ice cubes and chill covered overnight. Drain the mixture in a colander and rinse under cold water. In a suacepan bring the remaining ingredients to a boil, stirring. Add the cucumbers and onions and bring to just a simmer, stirring. Spoon the hot pickles into sterilized 1 pt. mason-type jars, filling the jars to within 1/2 inch of the top. Seal with the lids. Put the jars on a rack in a pot and pour in enough hot water to cover them by 2 inches. Bring to a boil and cook, covered, for 10 minutes. Transfer the jars with tongs to a rack and cool. Store in a cool, dark, dry place. Yields about 4 pints.
