Author: Joey Ciaramitaro

2 ½ lbs. pickling cucumbers
1 lb. white onions sliced very thin
2-3 Tablespoons of Kosher salt
1 ¼ Cups white distilled vinegar
1 Cup apple cider vinegar
2 ¼ Cups white sugar
1 Tablespoon mustard seeds
1 Teaspoon crushed red pepper flakes
¾ Teaspoon celery seeds
1 Stick cinnamon
6 Allspice berries
1 Pinch of ground allspice
6 Whole cloves
1 Pinch of ground clove
½ Teaspoon turmeric

Step 1: Clean cucumbers and onions under running water to remove any dirt 

Step 2: Slice cleaned cucumbers and onions 1/4 inch thick (discard the ends)

Step 3: Place sliced cucumbers and onions in a large bowl

Step4:  Sprinkle Kosher Salt or Pickling Salt over the cucumbers and onions, and toss well distributing the salt evenly (DO NOT use table salt)

Step 5: Cover salted cucumbers and onions with a tea towel

Step 6: Cover tea towel with several cups of ice

Step 7: Place bowl in refrigerator for 3-4 hours

Step 8: Remove bowl from refrigerator (ice should be melted)

Step 9: Remove tea towel

Step 10: Strain mixture in a large colander

Step 11: Rinse cucumbers and onions EXTREMELY well with clean water.

**Repeat rinsing 3-4 times

Step 12: Set rinsed/drained cucumber onion mixture aside

Step 13: Place vinegar, sugar, and spices in a 6 qt. pot and bring to a rolling boil

Step 14: Carefully add Cucumbers and onions to boiling mixture

Step 15: Stir mixture making sure all the cucumber and onions are coated with spiced liquid, and bring to a boil again

Step 16: Quickly remove pan from heat

Step 17: Sterilize canning jars, lids, and rings by placing them in a water bath

Step 18: Boil jars, rings, and lids for 10 minutes

Step 19: Using long tongs carefully remove jars, lids and rings from water bath 

Step 18: Place a kitchen towel inside of a cookie sheet and place hot /wet jars, rings and lids on top of towel. 

Step 19: Ladle warm bread and butter pickles into sterilized jars leaving a half inch space at top of each jar. Make sure all pickles are completely covered with liquid and there is a ½ inch space at top

*Note: I use my grandmother Felicia’s Canning Cuff to fill my jars. I highly recommend picking one up at a kitchen store. It really makes filling the mason jars super easy and mess free!

Step 20:Place a lid on each  jar and fasten with a  metal ring

Step 21: Place sealed jars back into water bath and boil for 10 min

Step 22: Using long tongs, carefully remove mason jars from water bath, placing them back on cookie sheet lined with towel, and let them cool.

**While they cool on towel, you should hear little popping noises. Don’t be alarmed that’s a good thing, it a sign that your jars have been properly processed!

Enjoy!