Canning Pickles

En route back home from Camp, Mister and I stopped at my mother's house and received many vegetables. So, with a friend, J, hanging out, I made three batches of pickles with the cukes; two batches on Wednesday, August 11th, and one today. I have to wait 4-6 weeks before eating them (although J and I nibbled at one batch just to check :-P -- it will be VERY tasty). Here are the three recipes:

Bread and Butter Pickles

Yield: about 7 pints

-- 4 lbs. 4-6" cucumbers, cut into 1/4" slices
-- 2 lbs. onions, thinly sliced (about 8 small)
-- 1/3 c. canning salt
-- 2 c. sugar
-- 2 Tbs. mustard seed
-- 2 tsp. turmeric
-- 2 tsp. celery seed
-- 1 tsp. ginger
-- 1 tsp. peppercorns
-- 3 c. vinegar

Combine cucumbers and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand 1.5 hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepan; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4" headspace. Process 10 mins in a boiling-water canner.
--- Ball Blue Book of Preserving
** I made 3 quarts and a bit -- I also didn't have celery seed, so didn't use it.

Sweet Pickle Spears

Yield: about 10 half-pints

-- 4 lbs. 3-4" cucumbers, cut lengthwise into spears
-- 4 c. sugar
-- 3 3/4 c. vinegar
-- 3 Tbs. canning salt
-- 4 tsp. celery seed
-- 4 tsp. turmeric
-- 1 1/2 tsp. mustard seed

Cover cucumbers with boiling water; let stand 2 hours. Drain. Combine remaining ingredients in a large saucepan. Bring to a boil. Pack cucumbers into hot jars, leaving 1/4" headspace. Ladle hot liquid over cucumbers, leaving 1/4" headspace. Process 10 mins in a boiling-water canner.
--- Ball Blue Book of Preserving
** I made 4 quarts -- and still didn't use celery seed.

"Montego Boy" Sweet Chips


-- 4 lbs. small kirby cucumbers, cut into 1/4" slices
-- cauliflower florets (optional)
-- 1 quart + 1 2/3 c. vinegar
-- 3 Tbs. canning salt
-- 1 Tbs. mustard seed
-- 1/2 c. + 3 c. sugar
-- 1 Tbs. allspice
-- 2 1/4 tsp. celery seed

Prepare scalding brine (1 qt. vinegar, salt, mustard see, 1/2 c. sugar). Bring to a boil. Scald vegetables in boiling hot scalding brine in small batches briefly until skin changes color. Drain. Pack immediately into hot jars. Prepare packing syrup (1 2/3 c. vinegar, 3 c. sugar, allspice, celery seed). Bring to a boil. Fill jars with hot syrup to 1/8" from top. Seal. Invert jars for at least 5 minutes (or until sealed). Stand away from drafts.
--- Old Farm Pickles and Table Preserves Recipes
** This made just under 4 quarts -- still don't have celery seed.