Bread and Butter Pickles

Submitted by Loretta in Louisiana

"This one of our family's favorite pickles that Mom made each year. They are great on hamburgers or right out of the jar."

 

• Ready In: 4hrs 30mins
• Ingredients: 10
• Yields: 12 pints
• Serves: 10-12

ingredients

• 14 medium cucumbers
• 9 medium onions
• 2 hot peppers
• 1⁄2 cup salt
• 5 cups sugar
• 5 cups vinegar
• 1 1⁄2 teaspoons turmeric
• 2 teaspoons mustard seeds
• 1 teaspoon celery seed
• 1⁄2 teaspoon ground cloves

directions

1. Slice cucumbers and onions thinly. Layer in a large pot.
2. Cut up peppers over this.
3. Cover with salt.
4. Cover all with ice and let stand 3 hours.
5. Pour off water and add sugar, vinegar, and seasonings.
6. Mix well with hands.
7. Let simmer until rinds turn brown. Do not boil.
8. Seal in jars while hot.

Reviews

[M. Joan]

Love these pickles! I meant to review this recipe when I first made it in October, but will do so now my second time around. The first time I sliced the cucumbers thin, using my 7 cup food processor. I used smaller cucumbers. Today, I used the larger, seedless, burpless cucumbers so cut the slices a bit thicker and by hand. Delicious pickles thick or thin! I used a bit less onion and added 4 hot peppers, diced to both batches... put the filled jars in a canner hot bath for 10 to 15 minutes. Thanks, Loretta in Louisiana, for your Mom's great recipe.