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Bread and Butter Pickles

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Ingredients

  • 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
  • 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

Details

Preparation

Step 1

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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