Bread and Butter Pickles

Pickles!!! I have a mandoline and cucumbers for cutting.

Cucumbers and Mandoline

BREAD AND BUTTER PICKLES 


Serving size is 6 quarts.

6 pounds                                 Cucumbers
3                                             Onions, cut in half, then sliced
3 tablespoons                         Kosher salt
6 tablespoons                          Mustard seeds
1-1/2 teaspoons                       Celery seeds
3 tablespoons                          Coriander powder
1-1/2 teaspoons                       Turmeric powder
5 cups                                      White vinegar
1 cup                                       Sugar

1-1/2 cups                           Kosher salt

1. Using a 1/16 slide on the mandoline, slice the cucumbers and place them into a colander.
2. Then place the colander into an empty bowl that will allow for drainage.
3. Mix the cucumber slices with 3 tablespoons salt. Then place them in the fridge to drain overnight. The next day, drain and get rid of the excess salt.
4. The next day, you want to toast your mustard seeds, celery seeds, coriander powder and turmeric powder. Set aside.
5. Using the mandoline, slice the onion and set aside. 
6.  Mix together the cucumbers, the seed and powder mixture, the sliced onion, the white vinegar, and sugar.
7. Heat the above mixture in a stockpot on the stove for 15 minutes.
8.  In a large enamel pot, place the wire rack into the pot and boil water.
9. Next, pour the mixture into the canning jars and put the lids on. Make sure the wire rack's handles are hooked on the lip of the pot.
10. Place the canning jars into the enamel pot on the wire rack.
11. Remove the hooks, so that the jars are now submerged. Let boil for 15 minutes.
12. Lift the wire rack up and place the hooks on the lip of the pot. One by one, use tongs to place the jars on the counter.

Pot, stainer, tong, funner, lid & jar

I USE  ONLY MY LEFT HAND!!!