Bread and Butter Pickles
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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