This was the fourth preparation of B&B pickles but the first in 2020. This has 33% more crisping agent than No. 3 made last year. Other than that this is the same recipe.

Ingredients – Made 6 pints but one broke in the bath.

• 16 cups of sliced medium to small cucumbers from our garden
• 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
• 1-1/2 cups apple cider vinegar and 1-1/2 cups of white vinegar (we did not have enough apple cider vinegar)
• 2 tablespoons mustard seed
• 1-1/2 teaspoons turmeric
• 1-1/2 teaspoons celery seed
• 2 heaping tablespoons of Sambal Oelek
• 2 large jalapenos, seeds removed and diced
• 1 tsp per pint jar – Mrs. Wages Xtra Crunch calcium chloride granules. [Last year we had 3/4 tsp and the pickles were a little limp. So, this batch has 1/4 tsp more; i.e. 33%.

Directions

1. Slice the cukes and onion with the mandoline. Combine cucumbers, onions, and pickling salt. Add 1 inch of cracked ice. Refrigerated for 2 hours; drain well in a colander.
2. In a large kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Heat to boiling and let rest until the cukes had been in the refrigerator with ice for 2 hours. Add cucumber mixture. Return to boiling.
3. As soon as soon as it returns to boiling, pack cucumber mixture and liquid into hot, sterilized jars, leaving 1/2-inch headspace. Add garlic, diced jalapenos, and half a teaspoon of Mrs. Wages Xtra Crunch calcium chloride granules at 50% and the second half at 90% full to assure even distribution.
4. Processed in a boiling-water canner 10 minutes.