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Bread and Butter Pickles

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“Just like the ones my Grandma used to make...”
READY IN:
40mins
YIELD:
5 pints
UNITS:
US

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.

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