Bread and Butter Pickles

"I used a mixture of Ball recipe and one I found online. Did some tweeking to get one that we enjoyed. We sliced by hand to get the thickness we wanted, Recommended was a slicer, set at 1/4 inch. Remember to cut both ends off of the cucumbers."
 
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Ready In:
2hrs 35mins
Ingredients:
10
Yields:
5 pint jars
Serves:
5
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ingredients

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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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