This was a slight mod on the fifth preparation of B&B pickles. This has 50% more crisping agent like No. 4.1 but it has jalapeno like earlier versions and the vinegar is all ACV. Other than that this is the same recipe. For some reason, these six cups of sliced cukes and 1.5 onions made 6½ pints whereas the last batch that was also six cups of cukes plus onions made only 2 quarts (4 pints). We also seemed to have a lot more leftover brine/spices after the 6 pints were topped off.
Ingredients – Made 6 pints.
- 16 cups of sliced medium to small cucumbers from our garden sliced with the wavy mandoline blade.
- 1 large and 1/2 of a medium white onion, sliced the same as the cukes
- 1/3 cup pickling salt
- 10 cloves garlic, halved
- 2 cups of sugar
- 3 cups apple cider vinegar*
- 2 tablespoons mustard seed
- 1-1/2 teaspoons turmeric
- 1-1/2 teaspoons celery seed
- 1 4-inch long fat jalapeno pepper seeded and diced*
- 1½ teaspoons (actually a high rounded teaspoon) per pint jar – Mrs. Wages Xtra Crunch calcium chloride granules.*
* Different than 4.1 and/or 4.0.
- Slice the cukes and onion with the mandoline. Combine cucumbers, onions, diced jalapenos, and pickling salt. Add 1 inch of ice cubes. Refrigerated for 2 hours. Removed remaining ice cubes and drained well in a colander.
- In a large kettle combined sugar, vinegar, mustard seed, turmeric, and celery seed. Heated to slow boil and let rest until the cukes had been in the refrigerator with ice for 2 hours. Returned to slow boil and add cucumber mixture.
- As soon as it returned to boiling, pack cucumber mixture and liquid into hot, sterilized jars, leaving ½-inch headspace. Add garlic in the bottom and when full. Added a well rounded teaspoon of Mrs. Wages Xtra Crunch calcium chloride granules on top before the lid.
- Processed in a boiling-water canner for 10 minutes.
- Made 6½ pints.