“Louise’s Bread & Butter Pickles” is out of Andrea Chesman’s “Pickles & Relishes 150 Recipes Apples to Zucchini”; page 47.
3 lbs (8 cups) cucumbers; washed, ends removed and cut into 1/4″ slices
1/3 cup pickling salt (I used natural sea salt-no iodine or anti-caking agents)
5 cups cold water
1/2 onion; thinly sliced
2 cups apple cider vinegar
1 2/3 cup sugar (I used organic evaporated cane juice)
1 teaspoon celery seeds
2 teaspoons prepared mustard (I used Grey Poupon- “but of course”)
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/8 teaspoon mace (I read 1/2 teaspoon nutmeg can be used as a substitute)
few dashes red pepper flakes
Place cucumber slices in a glass or ceramic bowl, sprinkle with salt, add water, cover and let stand overnight (I did this first thing in the morning and finished the pickles in the evening- same time frame, right?).
Pour soaked cucumbers into a colander and drain for 15 minutes. Place remaining ingredients into a large pot, add the drained cucumbers, heat to simmering and allow to simmer for 3-4 minutes.
Pack the pickles and liquid into hot pint jars leaving 1/2 inch head space in each one. Wipe the edges of the jars clean. Seal the lids on and process in a water bath for 5 minutes.