Bread and Butter Pickles
- Ready In:
- 2hrs 35mins
- Ingredients:
- 10
- Yields:
-
5 pint jars
- Serves:
- 5
ingredients
- 10 cups cucumbers (sliced, pickling type)
- 3 medium onions (more or less can be added)
- 3⁄4 cup canning salt
- 3 cups white vinegar
- 1⁄2 cup water
- 2 1⁄2 cups sugar
- 1⁄2 teaspoon celery seed
- 1 1⁄2 teaspoons turmeric
- 1 teaspoon ginger
- 2 tablespoons mustard seeds
directions
- Place sliced cucumbers and onions into a large bowl and mix in salt. Cover with ice and let sit for 2 hours. Transfer to colander and rinse well, allow to drain.
- In canner water should be hot to receive the jars.
- In large saucepan combine remaining ingredients and bring to low boil, stirring to disolve sugar. Stir in cucumbers and onions and bring to a boil, allowing to boil hard for 30 seconds.
- Remove from heat and ladle the vegetables into hot jars (1 pint) and fill to 1/2 inch. Ladle in liquid to 1/2 inch headspace and remove bubbles, adding more liquid if needed.
- Wipe rims of jars, center warmed lids and tighten rings to fingertight and place into canner and insure that water is 1 inch above the lids.
- Bring the hot water to a roaring boil and process the jars for 10 minutes. Turn off heat, wait five minutes and remove jars.
- Allow to cool, check to see if lids have sealed and store. Any that have not sealed should be refrigerated.
- Tip. Jars should be washed in hot water, rinsed well. Then placed on cookie sheet and put into oven at low heat (200 degrees) to keep warm and sterile.
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