Prep 0 mins
Cook 0 mins
- 4 quarts cucumbers, thinly sliced
- 8 medium white onions (Onions should be peeled and thinly sliced.)
- 1⁄2 cup pickling salt
- 5 cups sugar
- 1 1⁄2 teaspoons turmeric
- 1 teaspoon celery seed
- 2 tablespoons mustard seeds
- 5 cups cider vinegar
- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
- Drain thoroughly and put the vegetables in a large kettle.
- Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
- Pack the pickles into hot jars and seal.
This recipe is almost like the one and I have made for at least 30 years. It was handed down to me from my grandmother...To add to this recipe I add 2 green and 2 red peppers sliced thin also...While heating, add several cloves of garlic...I also process in a hot water bath for at least 10 min. just to be on the safe side....I have taken several "blue ribbons" with this recipe.
best and easiest reipe for bread and butter pickles i've ever used! crisp and tasy when opened
This is the 2nd year I've made this recipe. I was never fond of the bread and butter pickles I made until I found this recipe. the flavors blend perfectly, no clash of sweet with vinegar. Even the onions are killer. This year I pickled some cauliflower florets with this recipe, and zucchini chunks, and they are also excellent. Using red onion also adds some great color to the pickles. these are my husband's all time favorites, and made me a convert, too. we've been through 2 pints in 4 days!