Bread and Butter Pickles

Bread and Butter Pickles
Bread and Butter Pickles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    pints version :

  • 12

    medium-sized cucumbers,

  • sliced 1/8 inch thick

  • 1 1/2

    cups small white onions,

  • peeled and thinly sliced

  • 1

    clove peeled and minced garlic

  • 1/4

    cup sea salt or pickling salt

  • 2 1/4

    cups sugar

  • 3/4

    teaspoon turmeric

  • 3/4

    teaspoon celery seeds

  • 1

    Tablespoon yellow mustard seeds

  • 1 1/2

    cups white vinegar

  • 3

    quarts plus 1 pint version :

  • 6

    pounds medium-sized cucumbers,

  • sliced 1/8 inch thick

  • 1

    pound small white onions,

  • peeled and thinly sliced

  • 2

    cloves peeled and minced garlic

  • 1/3

    cup sea salt or pickling salt

  • 4

    12/ cups sugar

  • 1 1/2

    teaspoons turmeric

  • 1 1/2

    teaspoons celery seeds

  • 2

    Tablespoons yellow mustard seeds

  • 3

    cups white vinegar

Directions

Combine the cucumbers, onions, garlic, and salt in a large glass bowl or non-reactive metal pot. Cover with ice cubes and let stand for 3 hours. Rinse the cucumber and onion slices in cold running water, and allow to drain in a colander. Discard the garlic cloves. In a large pot, combine the sugar, turmeric, celery seeds, mustard seeds, and vinegar. Bring to a boil over high heat. Add the cucumbers and onions mixture, bring to a boil again, and boil for 5 minutes. Meanwhile, sterilize 4 pint jars and their lid rings in boiling water. Fill the hot jars with the hot rinds and liquid, leaving 1/2 inch head space at the top of the jar. Be sure that all of the rinds are covered with liquid, and that none are partially exposed; remove rind pieces as needed, and-or top off with more vinegar. Attach lids securely. Place a water-bath canning kettle on the stove, place the jars in it, and fill it with water to completely cover the jar tops. Bring the water to a boil on high heat, and process the jars for 5-10 minutes. Remove jars from water bath while hot, and set on a towel. Allow to cool completely, then store in a cool dark place.

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