Cucumbers are best straight off of the vine but no need to let the extra cukes go to waste if you can't eat them all while they're fresh out of the garden. When life gives you cucumbers, make pickles! Try this time-tested recipe from Anna–one of our gardeners! We think you'll love it.
Anna's Bread & Butter Pickles
4 quarts cucumbers, sliced (from your garden, if possible)
6 medium onions, sliced
3 cloves garlic
1/3 cup salt
Layer sliced cucumbers, garlic and onions in mixing bowl(s). Mix together and pack with ice for 3-5 hours. Drain.
5 cups sugar
3 cups vinegar
2 tablespoons mustard seed
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
In a saucepan, heat ingredients above and pour over above mixture in a large pan or pot.
Heat almost to a boil and stir until drained cucumbers begin to yellow. Put in jars and seal with a 5-10 minutes water bath. Makes about 8 pints.