Bernardin Bread N' Butter Pickles Recipe

How to make it

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• Wash cucumbers, scrubbing lightly. Rinse well in cool running water. Cut 1/8" slice off the ends and discard. Cut cucumbers crosswise into 1/4" coins, measuring 10 cups. 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. Set screw bands aside. Heat Snap lid sealing discs in hot water, not boiling. Keep jars and sealing discs hot until ready to use.
• Combine vinegar, brown sugar, mustard seed, celery seed, ground cloves and turmeric in a large stainless stell 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" of top rim. Add hot liquid to cover pickles to within 1/2" 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 fitted jar to rack in canner. Repat for remaining pickle mixture and hot liquid.
• When jars are filled, ensure they are covered by at least 1" of water. Cover canner and bring water to a full rolling boil before starting to count processing time. Process/boil filled jars for 10 minutes.
• When processing time is complete remove canner lid and wait 5 minutes, then remove jars without tilting them and place them upright on a protected work surface. (Watch out....They're really hot!). Cool upright, undisturbed for 24 hours. Do not retighten screw bands.
• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Label and store jars in a cool dark place. For best quality, use within one year.