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If ya’ll have been paying attention, you have likely noticed that I have been doing a lot of harvesting lately. You are probably wondering what the heck I am doing with all that produce.  Well, in this post, I made some bread and butter pjckles. For many years now I have used the tried and true recipe from the Ball Canning book.

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I started by washing the cukes and peeling the onions. I like to slice everything on a mandolin for uniformity.

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Next, layer the onions and cucumber slices with 1/3 cup of kosher salt and top with ice cubes. Let ’em sit for 1 1/2 hours.

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Drain, rinse and drain a couple of times.

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Combine the vinegar, sugar and spices in a pot, bring to a boil, add the cukes and onions, bring it back to a boil.

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In the meantime,  you should have had your jars and lids in a pot of nearly boiling water. Pack the hot pickles into the jars, (I like my pickles in pint jars) and process the pickles in a water bath canner for 10 m8nutes.

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After the time is up, take them out and sit them on a towel on your counter. Soon you will hear pings from the jars, assuring you that everything is all sealed up. These pickles are ready to eat immediately,  pretty much. 

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Or you can sit them on a shelf and admire how pretty they are. For a little while, anyway. Do you make your own pickles? Share what kind of pickles you like and make life DIY!

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