Use Your Summer Produce Bounty - Bread & Butter Pickles Recipe

With the bounty of summer produce upon us, you may find yourself with more veggies than you know what to do with. One option is to put some away for further use. Produce can be frozen, canned or dehydrated. If you haven't tried canning before, here is an easy recipe for pickles.

Bread & Butter Pickles

4 pounds 4" to 6" cucumbers
2 pounds onions
1/3 cup pickling salt
2 cups sugar
2 Tbsp mustard seed
2 tsp. turmeric
1 tsp. ginger
1 tsp. peppercorns
3 cups vinegar
7 pint canning jars with lids and bands

Cut the cucumbers into 1/4" slices. Thinly slice the onions. Mix both in a large bowl, layering with salt. Cover all with ice cubes and let stand 1 12/2 hours. Drain and rinse, then drain again.

Mix all other ingredients in a large saucepot and bring to a boil. Add veggies and return to a boil.

Pack pickles and liquid into jars leaving 1/2" space at top.

Add jar 2-piece caps and process for 10 minutes in a boiling water canner.

For more canning recipes, visit Whole-living.com/canning-center or facebook.com/BallCanning.