Bread-and-Butter Pickles

1. 1

   In a large bowl, toss the cucumbers and salt and let stand for 4 hours or, refrigerated, overnight.

2. 2

   Have ready 8 hot, sterilized pint (2-cup) jars and lids.

3. 3

   (See pickled peppers for sterilizing instructions.)

4. 4

   Place the cucumber slices and their liquid in a large kettle and add remaining ingredients.

5. 5

   Place over high heat and bring just to a boil.

6. 6

   Remove from heat.

7. 7

   Gently pack the cucumbers into the jars, leaving 1/4inch of space below the lip.

8. 8

   Pour enough liquid into the jars to cover the ingredients.

9. 9

   Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.

10. 10

    Fill a large kettle fitted with a rack halfway with water and bring to a boil.

11. 11

    Meanwhile, bring a teapot full of water to a boil.

12. 12

    Place the filled jars on the rack (do not let them touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches.

13. 13

    Bring to a boil and boil 10 minutes.

14. 14

    Using tongs, remove jars from the kettle.

15. 15

    Using potholders, tighten lids.

16. 16

    Allow to cool.

17. 17

    Store in a cool, dark place.

* Per serving · 4 servings · Values may vary.

No additional tips available.