Bread-And-Butter Pickle Slices

Suggested jars: Ball half-gallon jar or quart jars

Makes about 4 quarts

Tested by Christina Ward

Ingredients

• 6 pounds pickling cucumbers (4 to 5 inches long), or slender zucchini or yellow squash (1 to 1 ½ inches in diameter)
• 8 cups onions (about 3 pounds), peeled and thinly sliced
• ½ cup canning and pickling salt
• Crushed or cubed ice
• Pickling solution: 4 ½ cups sugar
• 4 cups vinegar (5% acetic acid)
• 2 tablespoons mustard seed
• 1 ½ tablespoons celery seed
• 1 tablespoons ground mustard

Directions

1. Wash cucumbers or squash carefully.

2. Trim 1/16 inch from the blossom end and discard.

3. Cut into 3/16-inch slices.

4. Combine cucumbers or squash and sliced onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours. Rinse and drain.

5. Prepare pickling solution by combining sugar, vinegar and seasonings in a large kettle.

6. Bring to a boil and boil 10 minutes. Remove from heat and let cool.

7. Add well-drained cucumbers (or squash) and onions. Mix thoroughly.

8. Fill clean pint or quart jars with slices and pickling solution, leaving ½-inch head space. Jars should be hot to the touch; either directly from the dishwasher or hand-washed.

9. Remove bubbles with a rubber spatula. Wipe jar rims with a clean, damp cloth and then add lids.

10. When completely cool, place in refrigerator.

Best time to eat: 1 to 2 days later. Keeps in refrigerator 2 to 3 weeks.

Source: University of Wisconsin Extension