Total Time
40mins
Prep 30 mins
Cook 10 mins

Just like the ones my Grandma used to make...

Ingredients Nutrition

Directions

  1. Prepare Ball brand or Kerr brand jars and closures according to instructions.
  2. Wash cucumbers and remove 1/16 inch from blossom end.
  3. Cut into 1/4 inch slices and measure 10 cups.
  4. Combine cucumber slices, onion slices, salt and water in a large bowl.
  5. Mix well.
  6. Cover and let stand for 2 hours.
  7. In a 6- to 8 quart saucepan, combine vinegar and remaining ingredients.
  8. Bring to a boil, stirring occasionally.
  9. Drain vegetables; rinse; drain again.
  10. Add vegetables to vinegar mixture and return to a boil.
  11. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace.
  12. Remove air bubbles with a nonmetallic spatula.
  13. Wipe jar rim clean.
  14. Place new lids on jars with sealing compound next to glass.
  15. Screw bands down evenly and firmly just until a point of resistance is met- fingertip tight.
  16. Process 10 minutes in a boiling water canner.
Most Helpful

5 5

Very tasty recipe. Easy to make and will make again. Thank You!!

5 5

Thanks for the recipe! This was my first attempt at canning and I really enjoyed it! I took some of the pickles into work and everyone at work was very impressed! Thanks again!

5 5

These really are incredible. I used half white sugar and half brown sugar (didn't have enough brown sugar) and they really are pretty much the best bread and butter pickles I've tasted. Thanks!