Bread & Butter Pickles Current food safety recommendations indicate that all pickles must be processed to ensure all microorganisms that cause food spoilage are destroyed and that air in the headspace is “vented” out to give a strong vacuum seal. Makes 5 x 500 ml jars. 3 lb (1.36 kg) 3-4 inch (7.5-10 cm) pickling cucumbers 4 medium onions, thinly sliced 1/2 cup (125 ml) pickling salt 6 cups (1500 ml) water 3 cups (750 ml) cider vinegar 2 cups (500 ml) firmly packed brown sugar 2 tbsp (30 ml) mustard seed 1 tsp (5 ml) celery seed 1 tsp (5 ml) ground cloves 1 tsp (5 ml) turmeric • Wash cucumbers, scrubbing lightly with a soft vegetable brush. Rinse well in cool running water. Cut 1/8inch (0.3 cm) slice off blossom end (opposite stem end) and discard. Cut cucumbers crosswise into 1/4 inch (0.5 cm) coins; measure 10 cups (2500 ml). Combine cucumber slices, onion slices, salt and water in a large bowl. Mix well. Cover and let stand for 2 hours. • Place 5 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs sealing discs hot until ready to use. • Combine vinegar, brown sugar, mustard seed, celery seed, ground cloves and turmeric in a large stainless steel saucepan. Bring to a boil, stirring occasionally. • Drain vegetables; rinse; drain again. Add vegetables to vinegar mixture and return to a boil. • Pack pickle mixture into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot liquid to cover pickles to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more pickle mixture and hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining pickle mixture and hot liquid. • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.* • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.