Okay, so with my crew, we make quarts, not pints, but that's okay.
Starting with a big bowl of cukes, we chop them into chunks or run them through the food slicer (the same one we used to cut the corn from the cob a couple weeks ago).
Then we put them into a lime-water bath for 24 hours, followed by a 3 hour ice water bath. That keeps the pickles crispy. After all that, we pack them into clean canning jars, fill them with the pickle syrup, and put the lids on.
Because my husband is an out-of-the-box thinker, all the hot work is done outside, on our deck, using a fish cooker burner. It helps SO much! Not only does it keep the heat out of the house, but the canner comes to a boil ultra fast which is a great time saver.
After a day of pickling, one of the sweetest sounds is the ping of the lids sealing closed. A sideboard lined with pickles is a satisfying sight. Especially from my recliner.
So far, we've made sweets, Pennsylvania dills, and bread and butter, but the bread and butters were close to a bomb-out. (I hate it when we don't like a recipe!) Our total so far this season? 51 quarts and 8 pints. Makes for happy kids!
And lest you think I do all this by myself, here are two of my helpers, modeling cucumbers. Yes, we manage to have fun even while we work. Makes the pickles taste better. ;-)
So tell me, do you have a good bread and butter pickle recipe?