I always use the National Center for Home Food Preservation when I am looking for canning recipes. Literally everything I've made from the site has been good. Check it out.
This is their recipe with a few pics from our kitchen to show you the process.
- 6 lbs of 4- to 5-inch pickling cucumbers
- 8 cups thinly sliced onions (about 3 pounds)
- 1/2 cup canning or pickling salt
- 4 cups vinegar (5 percent)
- 4-1/2 cups sugar
- 2 tbsp mustard seed
- 1-1/2 tbsp celery seed
- 1 tbsp ground turmeric
- 1 cup pickling lime (optional- for use in variation below for making firmer pickles)
Yield: About 8 pints
Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.
Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling.
Fill jars with slices and cooking syrup, leaving 1/2-inch head space. Adjust lids and process according to the recommendations in Table 1.
Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container. Avoid inhaling lime dust while mixing the lime-water solution. Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution, rinse, and resoak 1 hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle. Drain well.
Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.
Variation: Squash bread-and-butter pickles. Substitute slender (1 to 1-1/2 inches in diameter) zucchini or yellow summer squash for cucumbers.
|Table 1. Recommended process time for Bread-and-Butter Pickles in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
|Hot||Pints or Quarts||10 min||15||20|
This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.