Bread and Butter Pickles

Recipe by Joanie Grow
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
YIELD: 5 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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